Fresh-Pressed Olive Oil Club

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

You can turn this colorful salad into a main course by adding cooked shrimp. Substituting golden beets for the more familiar red will prevent your hands from staining.


  • 1/3 cup sliced almonds
  • 8 ounces beets (red or golden), cooked and peeled
  • 3 ounces goat cheese
  • 4 ounces baby arugula
  • 1 navel orange
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons rice wine vinegar or a good-quality red wine vinegar
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste


Step 1

Place the almonds in a dry nonstick skillet and heat over medium-low heat. Cook, tossing frequently, until the almonds are just fragrant and toasted. Remove from the heat and let cool.

Step 2

Cut the beets in half from top to bottom and then into 1/4-inch half-moon slices. Crumble the goat cheese. Arrange the arugula on a platter or in a large shallow bowl and top with the sliced beets, goat cheese, and toasted almonds.

Step 3

Zest and juice the orange. Whisk together the zest, juice, olive oil, rice vinegar, and salt.

Step 4

Pour half the dressing over the salad and toss to coat. Keep adding small amounts of the dressing as needed and toss until the salad is fully dressed. (But not over-dressed!)

Serves 4 — Recipe adapted from