Vibrant Golden Beet Salad Recipe with Citrus and Tarragon
This vibrant Golden Beet Salad recipe combines sweet roasted golden beets, juicy orange slices, creamy goat cheese, and crunchy pumpkin seeds for a stunning summer side dish. Tossed in a citrusy vinaigrette with fresh tarragon, it’s earthy, bright, and full of flavor. This easy salad is perfect for entertaining and comes together with simple ingredients and minimal prep. Serve it at room temperature for best results, and pair it with anything from pizza to grilled chicken.
Equipment
- aluminum foil
- baking sheet or roasting pan
- serving platter or shallow salad bowl
Ingredients
Salad Ingredients
- 2 lbs golden beets medium size, washed and trimmed
- 2 tbsp olive oil divided
- ⅓ cup pumpkin seeds
- 2 navel oranges
- 2 cups pea shoots or other micro greens
- 4 oz goats cheese
- ⅛ cup fresh tarragon leaves
- salt to taste
- pepper to taste
Salad Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp orange juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp salt
- pinch pepper
Instructions
- Roast Pumpkin Seeds: Preheat the oven to 350℉. In a small bowl, toss the pumpkin seeds with 1 tablespoon of olive oil and a good pinch of salt and pepper. Spread them out on a baking sheet and roast for 3–4 minutes, just until golden and fragrant. Watch closely—they can burn quickly. Transfer the seeds to a cool plate right away to stop the cooking.
- Roast Beets: Increase the oven temperature to 425℉. Scrub the beets well and trim off the tops and roots. Cut aluminum foil into squares—one per beet—just large enough to wrap them individually. Place each beet in the center of a foil square, drizzle with ½ teaspoon olive oil, and season with a pinch of salt and pepper. Wrap tightly with the shiny side in and place on a baking sheet. Roast for about 40 minutes, or until a fork slides easily into the center.
- Make Salad Dressing: While the beets are roasting, combine all dressing ingredients in a mason jar. Shake well until the dressing is emulsified and looks glossy. Set aside.
- Slice Oranges: Using a sharp knife, cut off both ends of each orange. Working around the curve of the fruit, slice away the peel and white pith. Once peeled, cut the oranges into ¼-inch thick rounds and place them in a medium bowl.
- Peel and Slice Beets: Once the beets are cooked, remove them from the foil and let them cool for 10–15 minutes. When cool enough to handle, rub off the skins with your fingers or a paper towel. Slice the beets into ¼-inch rounds and add to the bowl with the oranges. Drizzle with dressing and gently toss to coat.
- Assemble Salad: On a large platter or shallow salad bowl, scatter the pea shoots. Layer the dressed beets and orange slices on top, allowing the green to peek through at the sides and in the gaps. Sprinkle with roasted pumpkin seeds, crumbled goat cheese, and fresh tarragon. Serve immediately.