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Beet and goat cheese salad

Roasted beets, shredded chicken, orange segments, goat cheese and walnuts drizzled in a simple vinaigrette
Course dinner, Lunch, Main Course, Salad
Keyword beets, chicken, goat cheese, salad, vinaigrette
Prep Time 20 minutes
Cook Time 1 hour
Servings 4



  • 12 cups mixed greens
  • shredded chicken see ingredient group
  • 4 small roasted beets see ingredient group
  • 2 navel oranges segmented, juice squeezed and set aside for vinaigrette
  • 4 oz chevre
  • 1/4 cup walnuts
  • 2/3 cup vinaigrette see ingredient group

Roasted beets

  • 4 beets small/medium
  • 1/4 cup olive oil
  • 2 tsp kosher salt

Baked chicken breast

  • 2 boneless skinless chicken breast
  • 2 tbsp olive oil
  • Kosher salt to taste
  • Black pepper to taste
  • garlic powder to taste


  • Orange juice squeezed from oranges that you have segmented
  • white balsamic vinegar enough added to the orange juice to make 1/3 cup
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1/3 cup olive oil
  • 1/4 tsp dry basil
  • 1/8 tsp garlic powder
  • Kosher salt to taste
  • Black pepper to taste


  • After cleaning and drying your beets, cut top and bottoms off.
  • Drizzle with olive oil and season with kosher salt
  • Roast at 375 degrees until a pairing knife can easily be inserted, 45min to 1 hr
  • Peel and set aside
  • Bake chicken breast. Place on a sheet tray, drizzle with olive oil and season with salt, pepper and garlic. Bake for about 30 minutes until a thermometer reads at least 165 degrees.
  • Let cool slightly and shred
  • Peel and segment orange
  • Squeeze segmented orange into a small bowl or measuring cup. Add white balsamic vinegar to reach 1/3 cup of liquid.
  • Add mustard, honey, seasoning and then whisk in olive oil.
  • Time to put it all together, you can toss the salad all together or compose it.