Introduction

This vibrant beets salad with citrus tarragon dressing is a refreshing mix of earthy roots and bright, tangy flavors. Combining tender beets, juicy tangerines, crunchy walnuts, and creamy goat cheese, it creates a delightful balance perfect for a light lunch or an elegant side dish.

A white oval plate filled with a colorful salad sits on a white marbled textured surface. The salad has three main layers: large leafy green stems as the base, bright orange round slices of citrus and chunks of orange roasted root vegetables scattered all over, and deep purple beetroot slices mixed in. On top, there are small dollops of crumbled white cheese and pieces of walnut evenly spread. A silver spoon is placed on the right side of the plate resting on some green leaves. A pale pink cloth is draped partially under the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large beets (both red and golden if possible)
3 tangerines or 2 oranges
1/4 cup walnuts, toasted
1/2 cup crumbly goat cheese
2 tbsp tarragon, ripped into rough pieces
1/4 cup olive oil
1 tangerine or small orange, squeezed
1/4 tsp sea salt, or more to taste

Instructions

Step 1: Reserve any nice smaller beet leaves for garnish. Cut the beets in halves or quarters and cook them in salted water for 15-20 minutes until tender. If using both red and golden beets, cook them separately to prevent color bleeding.
Step 2: Peel and slice the 3 tangerines into rounds. If some slices break up, don’t worry—it adds texture and visual interest. Arrange these on your serving platter.
Step 3: Toast the walnuts in a pan over medium-low heat until golden brown on all sides. Keep stirring frequently to prevent burning and cook evenly.
Step 4: Prepare the dressing by finely chopping 1 tablespoon of tarragon and placing it in a jar. Add the juice of one tangerine or small orange, olive oil, and sea salt. Close the jar tightly and shake well to combine.
Step 5: Drain the cooked beets and rinse with cold water to cool. Peel the skins off using a paper towel for easy removal. Cut the beets again into halves or quarters if needed, then toss them gently with most of the dressing and mix with the tangerine slices. Reserve about 2 tablespoons of dressing for topping later.
Step 6: On a large serving dish, arrange some of the reserved beet greens. Place the beet and tangerine mixture on top, sprinkle with toasted walnuts, crumble the goat cheese over everything, and drizzle with the remaining dressing. Serve and enjoy!

Tips & Variations

Try adding a handful of arugula or baby spinach for extra greens and a peppery note.
Swap walnuts for pecans or toasted pine nuts for a different crunch and flavor profile.
Use blood oranges or grapefruit instead of tangerines for a citrus twist.
If fresh tarragon is unavailable, substitute with 1 teaspoon dried tarragon but add it sparingly as it’s more concentrated.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the dressing separate and add just before serving. Leftover salad tastes great cold or at room temperature.

How to Serve

A white oval plate holds a colorful salad arranged in layers: the base is made of leafy beet greens with long green stems, then thick wedges of deep purple-red beets and bright orange slices of persimmon scattered evenly. Among these are round, segmented slices of vibrant orange tangerine placed on top, adding a citrusy pop of color. Small white dollops of goat cheese are spread across the salad, adding texture, while walnuts are sprinkled on for crunch, sitting atop the fruit and greens. A silver spoon rests near the bottom right of the plate on a soft pink cloth napkin with slightly wrinkled fabric. The plate sits on a white marbled textured surface, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can cook the beets and prepare the dressing a day ahead. Keep the ingredients separate and assemble just before serving to maintain freshness.

What if I don’t have fresh tarragon?

If fresh tarragon is not available, dried tarragon can be used, but use half the amount as it has a more intense flavor. Alternatively, fresh tarragon can be replaced with fresh parsley or basil for a different herbal note.