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.
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
Serving Suggestion:
- 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.