Bright, earthy, and full of vibrant flavors, this Beet & Citrus Salad is a celebration of spring on a plate. Roasted beets and juicy citrus mingle with creamy whipped goat cheese, crunchy pistachios, and a zesty cilantro-serrano-lime vinaigrette.
Ingredients
Salad Components
•3–4 medium beets (red or golden), peeled and shaved
•Seasonal citrus (tangerines, oranges, mandarins, blood oranges, etc.), segmented
•Red oak lettuce or other tender greens
•Crushed pistachios
•Fresh orange zest (for garnish)
Cilantro Lime Vinaigrette
•1 bunch cilantro (leaves and tender stems)
•Juice of 2 limes
•Juice of 1 orange
•1 serrano chile (seeded, if less heat is desired)
•⅓ cup olive oil (adjust to taste)
•Sea salt, to taste
•Dash of sherry vinegar
Whipped Goat Cheese
•6 oz goat cheese
•1–2 tsp honey (to taste)
Preparation
1. Cook the Beets
•Shave the peeled beets
•Place in a pot of lightly salted boiling water.
•Simmer until fork-tender (about 15–20 minutes).
•Drain and allow to cool completely, then quarter the beets.
2. Make the Vinaigrette
•In a food processor, combine cilantro, lime juice, orange juice, serrano chile, olive oil, sea salt, and a dash of sherry vinegar.
•Blend until smooth and emulsified.
•Taste and adjust seasoning as needed.
3. Whip the Goat Cheese
•In a small bowl or food processor, whip together goat cheese and honey until light and fluffy.
•Set aside or chill until ready to serve.
4. Assemble the Salad
Gently toss cooled beets and citrus segments together. On each serving plate, smear or dollop whipped goat cheese as a base. Add a handful of red oak lettuce or chosen greens. Drizzle some vinaigrette over the greens. Top with the beet and citrus mixture. Drizzle additional vinaigrette over the top. Garnish with crushed pistachios and fresh orange zest. Optional: add another dollop of whipped goat cheese on top for extra richness.
Serving Notes
Best served chilled or at cool room temperature. Ideal as a composed starter or vibrant side dish!
