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Beet Salad with Citrus, Candied Almonds, and Goat Cheese Recipe

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4.4 from 10 reviews

A vibrant and flavorful beet salad featuring roasted beets, a tangy balsamic-clementine dressing, candied almonds, fresh citrus segments, and creamy goat cheese, all served over a fresh spring mix. Perfect for a refreshing and healthy side dish or light main course.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Beets

  • 2 to 4 beets (1 pound and 4 ounces)
  • Olive oil (for roasting, about 1 tablespoon)
  • 1/2 teaspoon salt (for roasting)
  • 1/4 teaspoon pepper (for roasting)

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons clementine juice (from about 2 clementine oranges)
  • 2 teaspoons clementine zest
  • 2 teaspoons honey
  • Salt and pepper to taste

Salad Components

  • 1/2 cup sliced almonds
  • 3 tablespoons granulated sugar
  • 1/3 cup goat cheese or feta cheese (adjust to preference)
  • 2 clementine oranges, peeled and segmented or thinly sliced
  • 3 tangelo oranges or additional clementines, peeled and segmented or thinly sliced
  • 7 cups and 6 ounces spring mix lettuce blend (50/50 blend spinach and spring mix leaves recommended)

Instructions

  1. Roast Beets: Preheat oven to 400°F. Line a large 15×21-inch sheet pan with parchment paper. Remove tops and stems of beets, peel with a vegetable peeler, and cut into 1/2- to 3/4-inch cubes. Spread beet cubes on the sheet pan, drizzle with 1 tablespoon olive oil, salt, and pepper, then toss to coat evenly. Arrange in a single layer without overlapping. Bake for 15 minutes, remove and toss, then bake for another 15 minutes. Toss again if needed and bake an additional 5–10 minutes until beets are fork-tender. Remove from oven and let cool.
  2. Make Dressing: While the beets roast, combine balsamic vinegar, 1/4 cup olive oil, Dijon mustard, clementine juice, clementine zest, honey, salt, and pepper in a wide-mouth jar. Seal and shake well until thoroughly combined. Stir the honey if it settles at the bottom. Toss the cooled chopped beets with 1 tablespoon of dressing, cover, and refrigerate to marinate.
  3. Prepare Almonds: Heat a large pan over medium-high heat. Add sliced almonds and granulated sugar. Stir almost constantly as the sugar melts and coats the almonds (~3-4 minutes). Remove from heat as soon as sugar starts melting to avoid burning, continue stirring off heat for another minute. Spread candied almonds onto parchment paper to harden, then break apart once cool.
  4. Prepare Citrus: Peel the clementine and tangelo oranges and either break into segments or thinly slice after peeling. Both methods work well for texture and presentation.
  5. Assemble Salad: Place spring mix lettuce blend in a large bowl or platter. Top with the marinated diced beets, citrus segments, candied almonds, and crumbled goat cheese. Drizzle remaining dressing over the salad to taste—about three-quarters of the dressing is typical. Gently toss to combine everything evenly. Adjust seasoning or add extra dressing if desired. Serve immediately for best freshness.

Notes

  • Use parchment paper on the sheet pan to prevent beets from sticking and to make cleanup easier.
  • Goat cheese can be substituted with feta cheese according to preference.
  • Leftover dressing keeps well up to one week refrigerated and can be used on other salads or vegetables.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/beet-salad-with-citrus-candied-almonds-and-goat-cheese-recipe/