Bake Good

Roasted Beet and Goat Cheese Salad

  • Beginner
  • 8 servings
  • 5 min
Baking Success Or Baking Mess


Blood Orange Vinaigrette
1 blood orange, peeled
1 tablespoon red wine vinegar
1/2 teaspoon ground ginger
1/4 teaspoon red crushed pepper
Dash white ground pepper
1/4 teaspoon salt
1/3 cup Mazola® Canola Oil
2 large (2 cups) peeled and diced beets 3/4-inch beets
2 teaspoons Mazola® Canola Oil
1/2 teaspoon salt
1 tablespoon Beehive® OR Crown® Golden Syrup
12 ounces salad greens
4 ounces coarsely chopped walnuts, toasted
2 ounces crumbled goat cheese


Puree blood orange in a food processor or blender until smooth. Add vinegar, ginger, crushed red pepper, white pepper and salt and blend. Gradually add oil and blend until well mixed. Chill until ready to serve. If dressing is too thick, add orange juice until desired consistency is reached.

Toss beats with oil. Place on sheet tray lined with parchment paper or sprayed with cooking spray. Sprinkle with salt. Bake at 400°F for 30 minutes or until beets are tender. Remove from oven and drizzle with corn syrup.

Divide salad greens between plates. Top with roasted beets and walnuts. Drizzle with Blood Orange Vinaigrette and top with crumbled goat cheese.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!