Spinach, Beet & Goat Cheese Salad with Citrus Dressing
This delicious spinach, beet & goat cheese salad with a citrus dressing is fresh, colorful, and packed with flavor. It feels fancy enough for entertaining but easy enough for a weeknight meal. It’s light, refreshing, and perfectly balanced with sweet, savory, creamy, and crunchy textures in every bite.
If you’re wondering where the onion is in the photo… I am, too. Add them anyway.
Let’s Make this Spinach, Beet & Goat Cheese Salad
If you’re looking for a salad that is delicious and easy- this salad checks that box!
Full ingredient list and instructions are in the recipe card below.
Tips for the Best Salad
- Serving suggestion: I prepare a salad for two but make a full batch of Citrus Dressing to use with the remaining ingredients.
- Chill the bowl before assembling- this keeps the salad ingredients fresh for the best flavor.
- Use pre-cooked packaged beets to save time.
- Add a grated hard-boiled egg; it adds silky texture and protein to every bite.
- A substitute for the goat cheese is Trader Joe’s Chevre with Honey, which adds a creamy, slightly sweet addition.
- For extra flavor and crunch, use toasted walnuts or pecans.
- Add the dressing just before serving to keep the spinach crisp.
This Salad Pairs Beautifully with-
Spinach, Beet & Goat Cheese Salad with Citrus Dressing
Equipment
- 1 mixing bowl medium, chilled
- 1 mixing bowl small
- 1 whisk
- 1 cutting board
Ingredients
For the Beet Salad (for two)
- 2 cups spinach
- 2-3 small beets, steamed or pickled, diced
- 2 ounces goat cheese crumbled
- 1/2 cup red or sweet onion thinly sliced
- 1 orange peeled and sliced
- 1/4 cup walnuts or pecans toasted
- 1 hard-boiled egg, grated
For the Citrus Dressing (full recipe)
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt & pepper, to taste
Instructions
- Make the dressing. In a small bowl, whisk together olive oil, orange juice, rice vinegar, honey, Dijon mustard, salt, and pepper until smooth. Refrigerate until ready to use.
- Prepare the salad ingredients. Dice the beets, peel and slice the orange, and thinly slice the red onion.
- Assemble the salad. Add the spinach, diced beets, orange slices, and onion to a large bowl.
- Add toppings. Top the salad with crumbled goat cheese, chopped nuts, and optional grated hard-boiled egg.
- Dress the salad. Drizzle the dressing over the salad and toss gently. Don't oversaturate it; you can always add more. Serve & enjoy!
Notes
- Prepare the salad for two as written; serve it fresh.
- Make a full batch of the Citrus Dressing to use for one to two additional salads. It will last up to five days when refrigerated.
The Shop
Escali Primo
Digital Scale
Umite Chef
Mixing Bowls
aniso
Stainless Steel Whisk
Heavy Duty
Measuring Cups
heavy duty
Measuring Spoons
Did you make this recipe?
I’d love to hear how your salad turned out — leave a comment below and share any twists, add-ins, or perfect pairings you tried. Your ideas help other readers discover their favorite version. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!
