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Roasted Beet & Goat Cheese Salad with Orange Honey Vinaigrette

Earthy roasted beets, creamy goat cheese, toasted pecans, and crisp halved romaine finished with a bright orange honey vinaigrette. A simple but refined side salad that pairs beautifully with grilled steak.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 as a side
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 –5 medium red beets roasted and cut into wedges
  • 3 small heads red romaine or little gem, halved lengthwise
  • 4 oz goat cheese crumbled
  • ½ cup walnuts
  • 1 cup microgreens optional
  • Zest of ½ orange
  • Fresh cracked black pepper
  • Flaky sea salt
  • Orange Honey Vinaigrette recipe below

Method
 

  1. Roast the Beets: Preheat oven to 400°F. Wrap whole beets loosely in foil and roast for 45–60 minutes, until fork tender. Cool slightly, peel skins off, and cut into wedges. Let cool to room temperature before assembling.
  2. Toast the Walnuts: Place walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and slightly darkened. Remove immediately and let cool completely before roughly chopping.
  3. Prepare the Lettuce: Slice romaine heads lengthwise through the core. Rinse gently and dry thoroughly. Arrange cut-side up on a serving platter.
  4. Assemble the Salad: Spoon beet wedges along the center ridge of each halved head. Crumble goat cheese evenly over the beets. Scatter toasted walnuts on top.
  5. Dress: Spoon orange honey vinaigrette lightly down the cut face of each lettuce half. Avoid overdressing.
  6. Finish: Top with microgreens. Add fresh cracked black pepper, flaky sea salt, and a light sprinkle of orange zest before serving.

Notes

Pro Move:  Zest a little orange directly over the finished salad.  Just a light dusting.  It adds aroma without sweetness and makes the whole thing feel bright and refined.
Other optional refinements (If You Want It Restaurant-Level):
  • A few tiny orange segments tucked into the leaves.
  • Fresh thyme leaves (very small amount).
  • Fresh cracked black pepper right before serving.