Beet, Goat Cheese, and Orange Salad

Fresh, colorful, and full of flavor, this Beet, Goat Cheese, and Orange Salad is everything a spring side dish should be. Earthy beets and creamy goat cheese pair beautifully with juicy citrus, while a sweet white balsamic vinaigrette ties it all together. Finished with toasted pistachios for crunch, this elegant salad is a perfect complement to Easter dinner—or any special occasion where you want your greens to make a statement.

Ingredients:

For the salad:

• Baby arugula or spring mix

• 1 1/2 cups roasted or pickled beet slices or wedges (if using pickled beets, drained well and pat dry if needed)

• 2 navel oranges, segmented

• 1 shallot, thinly sliced

• 1/2 cup fennel bulb, thinly sliced

• 1/4 cup crumbled goat cheese

• 1/4 cup toasted pistachios

• Microgreens or edible flowers, for garnish (optional)

For the vinaigrette:

• 2 tbsp apricot or peach white balsamic vinegar

• 3 tbsp orange-infused olive oil

• 1/2 tsp Dijon mustard

• 2 tsp honey or hot honey

• 1/4 tsp fine sea salt

• Black pepper, to taste

• 1/2 tsp poppy seeds

Preparation:

1. Make the vinaigrette: In a small bowl or jar, whisk together the vinegar, Dijon, honey, salt, pepper, and poppy seeds. Slowly drizzle in the olive oil while whisking until emulsified.

   
   

2. Assemble the salad: On a large serving platter or in a shallow bowl, layer the greens, shaved fennel, beets, and orange segments. Scatter shallot slices, if using.

   
   

3. Dress and finish: Drizzle the vinaigrette over the salad just before serving. Top with crumbled goat cheese and toasted pistachios. Garnish with microgreens or edible flowers for a final elegant touch.