Beetroot Salad with Orange and Goat Cheese is a sweet savory mix of veggies, nuts, fruit, and cheese, drizzled with a citrus vinaigrette. This easy recipe is gluten-free and vegetarian so mix up your standard salad rotation with a delicious beet salad!
½cupQuinoacooked (according to package instructions)
1Large green applepeeled and cut into wedges
2Large orangespeeled and cut into wedges
⅓cupChopped walnuts
⅓cupFeta cheesecut into chunks
Orange Vinaigrette
¼cupOrange juice
1tbspOrange zest
2tbspHoney
2tbspApple cider vinegar
3tbspOlive oil
¼tspSea Saltplus more to taste
¼tspPepperplus more to taste
Instructions
Bring a medium saucepan filled with water to a boil. Boil the beetroot on medium heat for 25-30 mins or until it can be easily pierced through with a knife.
Place the beets in cool water and peel off the skin. After removing the skin, chop the beetroot into cubes
Assemble the salad. Layer the arugula withsliced beets, orange, and apple. Then, add the cooked quinoa, cilantro, feta cheese, and walnuts.
Drizzle the dressing on top and toss the salad. Enjoy!
How To Make The Orange Vinaigrette
Put all the ingredients in a mason jar with a tight fitting lid and shake well to combine.
Use as desired. Store the vinaigrette in a mason jar or airtight container in the refrigerator for up to 3 day. Give it a shake before using.