My mom (yes Mama Rose Table, yes her name is Buzz) made us the most spectacular beet salad for Oscar Sunday and I just had to share the recipe with you! In true Rose Table fashion, she had an idea of what she wanted to eat but couldn’t find a similar recipe online so she made it up and it was amazing. She tossed roasted beets with spinach, orange segments, creamy goat cheese, crunchy Marcona almonds, and orange dressing for the prettiest, tastiest spring salad.
If a prettier salad exists, I sure haven’t seen it. I almost named this amazing Beet Salad the Princess Salad because, well, it’s pink! It’s impossible not to be in a good mood while eating this dish.
You could easily roast the beets a day in advance if you wanted to make this for company. Lately we’ve been roasting beets in foil packets with great success. Just set beets on a large piece of foil, set another piece of foil on top, and crimp the edges to form a snug packet. Set that on a baking tray and about an hour later, you have perfectly cooked beets.
You want really creamy goat cheese for this. It really just becomes one with the salad. I hope you love this recipe as much as we did!
Buzz’s Beet Salad
2-3 cups fresh spinach, torn
1 large orange, peeled, quartered, and sliced
4 oz creamy goat cheese
1/4 cup Marcona almonds
- Roast the beets: Preheat oven to 375. Wrap the beets in foil packet, place the foil packet on a baking tray, and bake for 40-50 mins until a knife inserted in the center pierces the beets easily. Unwrap and set aside until cool enough to handle. This can be done a day in advance.
- Make Orange Vinaigrette according to recipe below.
- Peel and slice the cooled beets. Combine the roasted beets, spinach, orange segments, goat cheese, and Marcona almonds in a large bowl. Pour about half the dressing on top and toss thoroughly. Add more dressing if needed and serve immediately.
1/4 cup freshly squeezed orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp granulated sugar
1/2 tsp salt
- Combine the dressing ingredients in a jar and shake thoroughly or whisk in a bowl. Give it a taste and adjust the sugar as needed depending on the sweetness of the orange.
Note: This makes a generous amount of dressing. It’s better to have extra than not enough! You can use leftover dressing all week long.