Beet Salad with Orange, Edamame and Goat Cheese

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Beet Salad with Orange, Edamame and Goat Cheese
25 min
30 min
6 servings


  • 2 large beets, any color (about 11 ounces total)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 cups packed arugula
  • 1 orange, peeled and segments halved (about 3/4 cup)
  • 1/3 cup shelled edamame, cooked and cooled
  • 1/4 cup crumbled goat cheese

Make It

Step 1

Cut stem and root ends from beets; peel. Cut into ½-inch slices. Place on foil-lined baking sheet; brush slices on both sides with 1 tablespoon oil.

Step 2

Bake at 350° F for 30 to 35 minutes or until tender.

Step 3

Cool; cut into bite-size wedges.

Step 4

Whisk remaining 2 tablespoons oil, balsamic vinegar, wine vinegar, salt and pepper in small bowl.

Step 5

Place arugula, beets, oranges and edamame in large bowl. Pour dressing over salad; toss to coat. Sprinkle with goat cheese.
Serving Information
This recipe makes 6 servings, about 3/4 cup per serving.

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