It’s a great time of year for a refreshing salad! And this layered beet, goat cheese, and orange salad is one of those dishes that, with a few extra minutes, can be so presentable and pretty! It’s perfect for a cookout or pot luck gathering, especially if it’s outdoors—haha. Anyone else nervous to serve guests too many beets in their house? Maybe it’s because kids are usually part of the equation at our home, so (as a newer beet fan) my mind can only imagine all the areas where a beet could accidentally drop off a plate and get mashed into a carpet. Any seasoned beet lovers have some advice here?
Even if you’re not a beet lover (yet), there’s no need to turn your nose up to this dish. I think avocado would be a fabulous substitute in its place. But, either way, don’t give up on beets…it took me years before I was won over as I explained in a recent post. They do not taste like dirt (anymore)! LOL. Also, they’ve been a fun new ingredient to cook with. :)
Layered Beet & Orange Salad
Prep for beets and goat cheese
- Roast the beets loosely in foil for 45 to 75 min at 400 degrees. Peel and trim, then put aside.
- Place the goat cheese in the freezer for 30 - 40 minutes before you start the salad prep.
Prepare the salad
- Cut the oranges and the beets into about 12 thin slices, placing them on separate plates (to avoid the transfer of the beet juice).
- Thinly slice the almost frozen goat cheese log into 12 pieces.
- Layer the slices on a platter in this order: orange, beet, goat cheese, 1 or 2 spinach leaves. Repeat until all ingredients have been used.
- Sprinkle the chives on top, drizzle with olive oil, season with salt, and serve.