Roasted Beet Salad with Goat Cheese and Smoky Orange Vinaigrette
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ⅓ cup of kumquats sliced
  • 4 large beets cut into 1 inch chunks
  • ½ cup of sliced almonds
  • 3 ounces of goat cheese
  • 6 ounces of arugula
  • ¼ cup of pomegranate seeds (optional)
  • ½ cup of olive oil (plus extra for roasting the beets)
  • 1 small shallot minced
  • 2 tablespoons of balsamic vinegar
  • ½ teaspoon of dijon mustard
  • 1 tablespoon of orange juice
  • ½ teaspoon of orange zest
  • 4 drops of liquid smoke
  1. Preheat oven to 375.
  2. Place beets in mixing bowl and toss in olive oil and season with kosher salt. Roast until tender, about 30-45 minutes.
  3. In mason jar combine shallot, mustard, olive oil, vinegar, orange juice, zest and liquid smoke. Shake until emulsified.
  4. Once beets are finished, toss arugula, beets, kumquats, pomegranates, almond slices. Then add cheese and toss. Dress salad and serve
Recipe by Talia Bunting at