Description

A vibrant and refreshing beet salad featuring both red and golden beets paired with sweet citrus tangerines, toasted walnuts, crumbly goat cheese, and a bright tarragon olive oil dressing. This salad balances earthy beets with zesty and aromatic flavors, making it a perfect light meal or an elegant side dish.

Ingredients

Scale

Beets

4 large beets (red and golden)

Citrus

3 tangerines or 2 oranges (for slicing)
1 tangerine or small orange (for dressing juice)

Salad Toppings

1/4 cup walnuts, toasted
1/2 cup crumbly goat cheese
Reserved beet greens (from smaller beet leaves)

Dressing

2 tbsp tarragon, divided (1 tbsp finely chopped for dressing, 1 tbsp torn for salad)
1/4 cup olive oil
1/4 tsp sea salt (or to taste)

Instructions

Prepare Beets: Reserve any tender, small beet leaves for the salad. Cut the large beets into halves or quarters and cook them in salted boiling water for 15-20 minutes or until tender. Cook red and golden beets separately to prevent color bleeding.
Slice Citrus: Peel the 3 tangerines or oranges and cut into rounds. If some segments break apart, it adds texture and visual interest to the salad. Arrange slices on a serving platter.
Toast Walnuts: In a dry pan over medium-low heat, toast the walnuts until they are golden brown and fragrant. Stir frequently to avoid burning, then remove from heat and set aside.
Make Dressing: Finely chop 1 tablespoon of tarragon and place it in a jar. Squeeze juice from 1 tangerine or small orange into the jar, then add olive oil and sea salt. Secure lid and shake vigorously until emulsified and well combined.
Dress Beets: Drain cooked beets and rinse under cold water. Peel skins off using a paper towel for easy removal. Cut beets into halves or quarters. Toss beets with most of the dressing, reserving about 2 tablespoons for later use. Combine dressed beets with citrus slices on the platter.
Assemble Salad: Add reserved beet greens over the plated salad for freshness. Sprinkle toasted walnuts and crumble goat cheese evenly over the top. Drizzle remaining dressing over the entire salad for added flavor. Serve immediately and enjoy the blend of earthy and citrus flavors.

Notes

Cook beets separately by color to avoid staining light-colored beets.
Use a paper towel to peel cooked beets easily without staining your hands.
Adjust salt in the dressing to personal taste.
The salad is best served fresh for optimal texture and flavor.
Walnuts can be substituted with pecans or almonds if preferred.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: beet salad, citrus dressing, tarragon dressing, roasted beets, goat cheese salad, walnut salad, healthy salad, vegetarian salad