Layered Roasted Beet & Orange Salad Recipe

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?

Layered beet, goat cheese, orange, and spinach salad on 100 Days of Real Food.

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 and Orange Salad on 100 Days of Real Food

Layered Beet & Orange Salad

Refreshing and tasty, I've combined beets, goat cheese, oranges, and spinach for this salad recipe.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Print Recipe
Servings: 6 people


  • 2 large oranges peeled
  • 2 medium red beets roasted, peeled, and trimmed
  • 3 ounces goat cheese log stored in the freezer
  • 1 handful fresh spinach leaves
  • 4 chives chopped
  • 1 tablespoon olive oil
  • salt to taste


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.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Layered Beet & Orange Salad
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 100mg4%
Potassium 323mg9%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 800IU16%
Vitamin C 37.2mg45%
Calcium 58mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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3 thoughts on “Layered Roasted Beet & Orange Salad Recipe”

  1. A tip for the feared “red beet stain on the carpet” would be to use a golden beet, the beautiful chioggia beet, or even a white beet. These don’t bleed and stain!

  2. This is such a refreshingly simple recipe; at the same time so tasty.
    Love the colorful plate that you get and it suits so perfectly for the hot Indian weather. My family enjoys this at dinner time. Thanks

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