Roasted Beet, Chevre, and Citrus Salad with Orange Vinaigrette

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Serves 4
Prep time 15 minutes
Cook time 1 hour
Total time
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1 hour, 15 minutes
Dietary Gluten-free, Grain-free
Meal type Salad
Combine the earthy taste of roasted beets with the tangy punch of citrus and you have the perfect combination for a delicious salad.



  • 3 Medium Beets (different colorful varieties)
  • 1 Large Orange (organic)
  • 1 Medium Grapefruit (organic)
  • 3oz Chevre Cheese (goat)
  • 3 cups Salad Mix (organic)

salad (Optional)

  • 1 cup Croutons (gluten-free)


  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Orange Juice
  • 1 tablespoon Honey
  • 1 tablespoon Red Wine Vinegar
  • Salt & Pepper


Step 1
Preheat oven to 400 degrees.
Step 2
Wrap beets in aluminum foil and place in preheated oven for 1 hour. Remove from oven, unwrap foil and peel the skin from the roasted beets. Using a mandolin, slice the beets and set aside.
Step 3
slice the orange and grapefruit into 1/4" slices. Separate each section. Set aside.
Step 4
In a large bowl, add lettuce leaves. Take one slice of each variety of beet, chop and add to salad leaves. Add citrus sections and orange vinaigrette. Toss to evenly coat.
Step 5
In a separate serving bowl, place sliced beets along edge, alternating colors. Add tossed salad to the center of the bowl.
Step 6
Finish by adding small chunks of chevre cheese and gluten-free croutons.
Step 7
In a small bowl, combine olive oil, orange juice, red wine vinegar, and honey. Blend until incorporated.
Step 8
Salt and pepper to taste.