Goat Cheese & Beet Salad

This Goat Cheese & Beet Salad has way more going on than any original beet type of salad! The Goat Cheese has a fun surprise when mixed with Marscapone Cheese & honey to bring an amazing burst of creaminess with a hint of sweet from the honey.  Paired with our Grapefruit Vinaigrette will bring a rich and creamy deliciousness that you’ll keep wanting to come back for more….yes, we promise, it’s that good!!! 


Goat Cheese Mixture:

Grapefruit Vinaigrette:


  1. Preheat oven to 400 degrees.  Wash beets and wrap up in aluminum foil until covered in a pouch.  Place on a baking sheet and roast for 45 minutes to an hour if they are larger.  Poke with a knife and if it inserts easily, they should be done.  Let cool.  Chop off the tops of each beet and peel off skin.  Slice into small bite size pieces or slices.  Refrigerate until ready to serve.
  2. For goat cheese mixture, let goat cheese soften on the counter for about 10-20 minutes.  Mix together goat cheese with marscapone and honey with hand mixer or stand mixer until well blended.
  3. For the vinaigrette, put all ingredients in blender except the oil.  Blend until smooth & slowly drizzle in oil as the blender is running.  Let blend for a couple minutes to help the dressing from separating.  You can also add a tablespoon of flax oil to help from separation.
  4. To assemble the salad, take goat cheese mixture and spread on the inside of your serving bowl, or if doing individual bowls, spread 1-2 Tbls. of mixture on the inside of the bowl.  Put greens inside the bowl and top with oranges, beets & nuts.  Drizzle with grapefruit vinaigrette.  Enjoy!!


You can always prep the beets the day before and keep in the refrigerator until you’re ready to make the rest of the salad.