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beet salad in a white bowl with simple citrus dressing being poured on top
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5 from 2 votes

Summer Beet Salad with Simple Citrus Dressing

This Summer Beet Salad with Simple Citrus Dressing makes a delicious side for all your favourite entrees. Great for barbecues and potlucks!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Salad, Side Dish
Servings: 4 people


  • 4 medium beets
  • olive oil for roasting
  • 1/4 cup walnuts finely chopped
  • 1/4 cup goat cheese crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon orange juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • fresh dill roughly chopped


  • Roast the beets. Preheat your oven to 400°F. Remove the stems and with the peel still on, drizzle each beet with olive oil and wrap in tinfoil. Place the wrapped beets on a baking sheet or in an oven-safe dish. Bake for 45-60 minutes, depending on the size of your beets. A knife should easily pierce through the center of the beet when fully cooked. When finished in the oven, unwrap the beets to cool.
  • Make the dressing: while the beets are roasting, combine the olive oil, orange juice, apple cider vinegar, sugar and salt in a small jar. Shake to combine. Set aside.
  • Peel & chop the beets: when the beets are cool to the touch, remove the peels using your fingers. They skins should easily slide off. (Note: use a paper towel or gloves to avoid red-stained hands!) Chop the beets into bite-sized pieces and place into a medium-sized mixing bowl.
  • Put it all together: to the beets, add the dressing and half of the chopped walnuts. Gently stir to combine. Carefully spoon the dressed beets onto your serving dish. Top with the rest of the walnuts, goat cheese and fresh dill. Enjoy!


Avoid mixing the goat cheese into the salad to keep it bright white! If you're making this salad to eat at a later time, don't add the goat cheese until right before serving.