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A vibrant pickled beet salad with greens, goat cheese, and walnuts on a white platter.
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Pickled Beet Salad with Citrus Vinaigrette

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 185kcal

Ingredients

  • 500 g pickled beets, drained and sliced into 5mm rounds
  • 150 g mixed baby greens (arugula and spinach)
  • 60 g goat cheese, crumbled
  • 40 g walnuts , toasted and roughly chopped
  • 30 ml extra virgin olive oil
  • 15 ml fresh orange juice
  • 15 ml fresh lemon juice
  • 5 ml hone y
  • 2 g kosher salt
  • 1 g freshly cracked black pepper
  • 5 g fresh dill, finely chopped

Instructions

  • Combine orange juice, lemon juice, honey, salt, and black pepper in a small bowl.
  • Slowly stream in the extra virgin olive oil while whisking constantly to create a stable emulsion.
  • Arrange the mixed baby greens on a serving platter to form a uniform base.
  • Distribute the sliced pickled beets evenly over the greens.
  • Sprinkle the crumbled goat cheese and chopped walnuts over the surface of the salad.
  • Drizzle the citrus vinaigrette evenly across the assembled components.
  • Garnish with chopped fresh dill and serve immediately at chilled or room temperature.