Spanish Salad with Roasted Beets, Orange and Goat Cheese Recipe
In this salad, the sweetness of roasted beets meets juicy orange and creamy goat cheese. In Spain, traditional ingredients are increasingly combined with modern ideas, and colorful plates like this one appear in tapas bars alongside the classics. It’s a great option for a light lunch or dinner when you want something healthy but not boring.
This salad combines Mediterranean-style roasted vegetables with fresh citrus and creamy cheese, creating a balance of sweet, tangy and savory flavors. It looks impressive on the table yet is very simple to prepare, making it perfect both for everyday meals and for serving guests.
Chef's tips
If you’re short on time, you can use pre-cooked beets, but roasting them at home gives a deeper, sweeter flavor. Taste the dressing and adjust the amount of honey or vinegar depending on how sweet or tart your oranges are.
How to serve
Serve the salad slightly warm, when the beets have just cooled down, so the goat cheese softens a little on contact. Add crusty bread or toasted baguette slices, and for a more filling meal, top with grilled chicken breast or chickpeas.
Ingredients
- beets medium - 3 pieces
- orange - 2 pieces
- soft goat cheese - 100 g
- arugula - 50 g
- olive oil - 3 tablespoons
- balsamic vinegar - 1 tablespoon
- honey - 1 teaspoon
- walnuts roughly chopped - 30 g
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C. Wash and dry the beets, wrap each one separately in aluminum foil and place on a baking tray.
- Roast the beets for 40–50 minutes (depending on their size), until they are soft when pierced with a knife. Then remove them from the oven, unwrap from the foil and leave to cool slightly.
- When the beets are cool enough to handle, peel off the skin (it should come off easily) and cut them into slices or cubes.
- Peel the oranges, removing the white pith as well, then cut into slices or segments, trying to catch any juice that runs out.
- In a small bowl, mix the olive oil, balsamic vinegar, honey, a pinch of salt and pepper. If you have orange juice on the cutting board, add it to the dressing.
- On a large plate or platter, spread out the arugula, then arrange the beets and oranges on top. Crumble the goat cheese over everything with your fingers.
- Drizzle with the prepared dressing, sprinkle with the chopped walnuts and serve immediately.
Storage
Najlepiej przechowywać osobno: upieczone buraki, sos i resztę składników. Gotowa sałatka po kilku godzinach puszcza sok, ale nadal jest smaczna.
