This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese. This salad is where spring dreams come true.
Are you a beet fan? If not, I’m sad for you. Just like I feel sad for all the folks that don’t like cilantro. You either love ’em or beet ’em, see where i went there heheh. I love beets any time of the year. Not only is this root vegetable gorgeous with it’s deep magenta or yellow color, they are very healthy and packed full of potassium, folic acid and magnesium. They also taste unlike any other vegetable out there. Beets pair perfectly with citrus, and lately I’ve always got clementines or tangerines in the fruit bowl. So why not use them up.
If that doesn’t convince you to give beets a try, the sheer combination of earthy beets, with creamy goat cheese, tangerines and toasted walnuts may just be the thing to win you over. It’s by far one of my most favorite salad combinations ever! Those ingredients along with beet greens, arugula or spinach and a citrus dressing makes this a salad you’ll crave all the time this spring.
On a side note, did you know beet greens are edible, and they’re great sautéed or used in soups just like swiss chard, kale, or mustard greens.
Salads are one of my favorite things to throw together when I don’t know what to eat. I always have some sort of salad green in the fridge, usually arugula. Plus, I try and have a variety of veggies that I can transform into a delicious addition to the salad. When I was thinking of the recipe for this salad I started craving these lovely beets, the zing from the tangerines, the crunch of walnuts, which I think have been a bit underrated in my house. But, I want to change that.
There are two ways to make this salad. You can either opt out for the time saving or take your time version. I wanted the salad sooner than later so I cut my beets in quarters unpeeled, boiled them in salted water, then let them cool, peeled them and tossed them in the dressing. The other option is to roast them whole and then cut them after peeling. Both taste great, just depends if you are in a hurry or not. When I have time, I will roast extra beets for when I want to make this salad that week. It’s a great make ahead salad for that reason. But if you are short on time and want it now, it will take you 3o minutes to make this salad from start to finish. Perfect thing to add to your meal prep in the beginning of the week.
With loads of cheese leftover from my previous charcuterie workshop, goat cheese was the perfect addition to the flavors I was building and then tarragon came to mind… an herb I don’t use much except for chicken, but it sounded to good. I think the combination of citrus and tarragon just made sense for this beet salad with citrus tarragon dressing.
I used a combination of red and golden beets in this beet salad with citrus tarragon dressing recipe, but feel free to use whichever ones you find.
Here’s how you can make this beet salad with citrus tarragon dressing.
NEED MORE SALAD INSPIRATION? GIVE THESE SALADS A TRY:
This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese.
- 4 large beets, I used both red and golden
- 3 tangerines or use 2 oranges
- 1/4 cup walnuts, toasted
- 1/2 cup crumbly goat cheese
- 2 tbsp tarragon, ripped into rough pieces
- 1/4 cup olive oil
- 1 tangerine or small orange squeezed
- 1/4 tsp sea salt or more to taste
Reserve any nice smaller beet leaves. Half or quarter beets and cook in salted water for 15-20 minutes, or until tender. If using two colors, cook them separately so the red doesn't stain the yellow ones.
Peel, then cut the 3 tangerines into rounds, if some break up into smaller pieces that's fine, it will add dimension. Lay out on the platter.
Toast walnuts on medium-low heat on a pan until golden brown on all sides. Make sure to watch and move around so they don't burn.
To make the dressing, chop up 1 tbsp tarragon finely, add to a jar, squeeze in the tangerine and add in the olive oil and salt. Close with a lid and shake until combined.
When beets are cooked, drain and rinse with cold water so it's easy to peel off the skins with a paper towel. Half or quarter the beets. Toss in dressing and add with tangerines. Reserve 2 tablespoons for final dressing.
Arrange in some of the reserved beet greens, sprinkle on the walnuts and crumble the goat cheese, drizzle remaining dressing on top.
DID YOU MAKE THIS RECIPE?
If you give my BEETS SALAD WITH CITRUS TARRAGON DRESSING a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it and tag it with #lenaskitchenblog on Instagram! I love seeing what you create.