• Najwa Kronfel

Beet & Goat Cheese Salad with Orange Segments

Beets are nature’s candy, don’t you agree? This sweet and earthy veggie is so easy  to love especially when combining it with the right ingredients, keeping everything fresh. This salad makes any beet hater think again about their relationship with beets. I swear, I already saw it happening. 

I made this salad for Father’s Day, (by the way Happy Late Father’s Day) needless to say it was a success, so much, I couldn’t keep it from you. It’s a pretty simple salad, with orange segments, arugula, pistachios and goat cheese. I have to say, whoever came up with the beet and goat cheese combination was a genius. 

The sweetness of the beets contrasting with the tanginess of the goat cheese is quite amazing. For this salad, using good quality vegetables is as important as using good quality goat cheese to achieve good flavors. For this recipe, I used fresh goat cheese from Vermont Creamery. This cheese is milder with just the right amount of tang, my son loves it and that’s a big deal around here 🙂 

Note: This is NOT a paid post and all opinions are my own. 


3 medium sizes beet

fresh goat cheese



1 orange

Olive oil

1/8 cup orange juice

salt and pepper

Preheat the oven to 400˚F. 

Wrap the beets individually with aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, or until tender (you can also boil them until tender). Let it cool then peel them.

Cut the beets into cubes. In a bowl, add the beets, orange juice olive oil, about 1/3 cup, salt and pepper to taste. Toss well and place them on a serving platter. Arrange the orange segments, pistachios arugula salad and goat cheese on top. 

HERE is a great video on how to segment an orange. 

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