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Recipe Detail Page
Roasted Beet Salad with Oranges, Walnuts & Whipped Goat Cheese
Autumn 2023
Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.
Serves 4 to 6
WHIPPED GOAT CHEESE
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
DRESSING
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
SALAD
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves
1. For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.
2. For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.
3. For the salad, preheat oven to 425°F (218°C).
4. Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.
5. When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.
6. To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.
7. To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6
