Seductively sweet, tangy, salty and creamy toppings paired with the satisfying crunchy pistachios make this salad more than just a first course. It sets the stage, the mood, the tone. Don’t be fooled, this salad will make it’s mark on your meal.
The perfect salad for Valentine’s Day or to celebrate a special occasion or anniversary, most ingredients can be prepared in advance or store bought, and the dressing (the star) comes together in just a few minutes while you assemble the salad!
If your sweety asks what is on the menu tell them “My heart skips a Beet Salad” this will likely A) make them smile and B) intrigue them! And this salad won’t let you down either! It deserves a fun, loving name.
I don’t know about you but beets (especially in a salad) just say romantic dinner. They are so tender, yet sweet and pair so lovely with balsamic and a tangy cheese. Beets are so easy to prepare, and you can even find them in the refrigerated section of the grocery store. There is really no reason not to prepare this meal for your sweety (or your best girl/guy friend)!
Roasted golden and ruby red beets paired with tangy goat cheese, heart of palm, and crunchy pistachios all covered with a reduction of blood orange and balsamic dressing. You seriously are in for a treat! The best part about this is you don’t have to wait an hour for a seat and you are guaranteed to have your favorite wine available and free flowing at this meal!
Let’s talk about the dressing here, it’s blood orange and white balsamic vinegar which is reduced over low heat eventually becoming this luscious, sticky dressing that perfectly coats every leaf of spinach and pairs so beautifully with beets.
Hearts of palm are easy to find, just look for them in the same aisle as the marinated artichokes, olives, and peppers. They are so soft and tender and literally melt in your mouth. They taste similar to an artichoke and have a buttery consistency which perfectly complements the other textures and flavors in this dish.
As I mentioned above, this salad quickly comes together once the beets are roasted and cooled. The dressing only takes a few minutes on the stove and can be prepared as you are throwing together the other ingredients. Tip though, make sure to juice the oranges before you change into your outfit for the night, as the blood orange would likely ruin a perfectly planned outfit if you are anything like me! If you are short on time, pick up a package of refrigerated beets, and this salad will be a cinch to put together in no time!
Citrus Dressing on Goat Cheese Beet Salad
All the flavors of sweet, tangy salty and creamy combined into one amazing salad.
- 6 cups baby spinach washed and dried
- 4 small golden beets peeled and roasted or boiled
- 4 small red beets peeled and roasted or boiled
- 2 tbs to 1/4 cup heart of palm in a can or jar, sliced
- 2 tbs. to 1/4 cup crumbled goat cheese or daiya smoked gouda if vegan
- 2 tbs. roasted salted pistachios
- Juice of 3 blood oranges
- 1/4 cup white balsamic vinegar
- 1 tsp. maple syrup
- Pinch of salt
- Few cracks freshly ground black pepper
- In a 400 degree oven, roast peeled beets for 20 minutes until fork tender. Remove and allow to cool (2 hours), or buy refrigerated beets.
- In a small sauce pan, combine the blood orange juice, white balsamic vinegar, maple syrup, and pinch of salt. Allow to come to a soft boil over medium heat. Reduce to low and allow excess water to boil off leaving a thick sauce (takes about 5 minutes total).
- While blood orange dressing is over low heat, divide spinach into two bowls. Cut beets into equal parts and divide between the two salads. Divide the heart of palm, goat cheese and pistachios between the two salads, adjusting to your personal preference.
- Once the dressing has reduced, take off of the heat and stir.
- Right before serving, divide the dressing between the two salads. Add freshly ground black pepper and enjoy!
What about you?
- Do you have plans to eat in or go out to a restaurant for Valentines Day?
- What is your favorite topping on a salad?
- Do you like beets and goat cheese together (or am I crazy?)