A vivid, fresh salad of roasted beets, bright orange segments, warm quinoa and sliced chicken, finished with creamy goat cheese and crunchy toasted walnuts for a mix of sweet, tangy, and earthy flavors.
Jewel-Toned Beet and Citrus Dinner Salad
A lively, balanced meal-salad that pairs warm quinoa and sliced chicken with roasted beets, bright orange segments, creamy goat cheese, and crunchy toasted walnuts.
This is the kind of salad that looks like a celebration and eats like a meal. Roasted beets bring deep, earthy sweetness while navel orange segments add a citrus pop; warm quinoa and thinly sliced chicken turn it into a satisfying dinner rather than a side. Crumbled goat cheese folds in a tangy creaminess and toasted walnuts add the crunch your mouth wants after a soft beet bite.
Texture is where this dish really shines: caramelized edges on the beets, pillowy quinoa that soaks up the vinaigrette, and juicy citrus that brightens every forkful. The dressing—red wine vinegar, Dijon, honey and a minced shallot whisked into olive oil—glues it all together, coating greens and grains with a balanced sweet-tangy note that lifts the earthy beets and the rich goat cheese.
It’s also built for real life. Roast the beets ahead, or keep extra quinoa and cooked chicken on hand to speed assembly on weeknights. Assemble just before serving so the walnuts stay crisp and the goat cheese keeps little creamy pockets throughout. Leftovers travel well, too—pack the dressing separately and you’ve got a gorgeous lunch that still feels fresh.
Make it when you want something bright, but grounded: a colorful weeknight main, an impressive dish for simple entertaining, or a hearty salad for meal prep. Every bite delivers sweet, tangy, earthy, creamy and crunchy notes all at once, which is exactly why you’ll make this again.
Ingredients
How to Make Glow Beet Citrus Goat Cheese Salad
- Preheat oven to 400°F (200°C). Trim beet greens if present, scrub beets, wrap each in foil with a drizzle of 1/2 tbsp olive oil and a pinch of kosher salt, and roast on a rimmed baking sheet until tender when pierced, about 35–40 minutes depending on size.
- While beets roast, rinse quinoa in a fine mesh strainer. Combine quinoa and 1 1/4 cups water in a small saucepan, bring to a simmer, cover, and cook until water is absorbed, about 12–15 minutes; remove from heat and fluff with a fork.
- Pat chicken dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat and cook chicken 5–6 minutes per side (or until internal temp reaches 165°F), then rest 5 minutes before slicing thinly.
- While quinoa and chicken finish, make the dressing: finely mince the shallot and whisk together remaining 2 1/2 tbsp olive oil, red wine vinegar, Dijon, honey, minced shallot, and remaining 1/4 tsp black pepper; taste and adjust salt if needed.
- When beets are cool enough to handle, unwrap and rub off skins with a paper towel or peel with a paring knife; cut into 1/2-inch wedges.
- Segment the oranges over a bowl to catch any juices: cut off top and bottom, slice away peel and pith, then cut between membranes to release segments. Reserve any juice for the dressing if you like and add 1 tsp to the dressing for extra brightness.
- Toast the walnuts in a dry skillet over medium heat, stirring for 3–4 minutes until fragrant and lightly browned; remove from heat and roughly chop.
- Assemble the salad: divide mixed greens among four plates, spoon equal portions of warm quinoa on each, arrange roasted beet wedges, orange segments, and sliced chicken on top, then crumble goat cheese over each salad and scatter toasted walnuts.
- Drizzle the dressing over each salad just before serving (or serve on the side). Finish with a few grinds of fresh black pepper and serve immediately while the quinoa and chicken are still warm for contrast.
Recipe Card
Glow Beet Citrus Goat Cheese Salad
A vivid, fresh salad of roasted beets, bright orange segments, warm quinoa and sliced chicken, finished with creamy goat cheese and crunchy toasted walnuts for a mix of sweet, tangy, and earthy flavors.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Trim beet greens if present, scrub beets, wrap each in foil with a drizzle of 1/2 tbsp olive oil and a pinch of kosher salt, and roast on a rimmed baking sheet until tender when pierced, about 35–40 minutes depending on size.
- While beets roast, rinse quinoa in a fine mesh strainer. Combine quinoa and 1 1/4 cups water in a small saucepan, bring to a simmer, cover, and cook until water is absorbed, about 12–15 minutes; remove from heat and fluff with a fork.
- Pat chicken dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat and cook chicken 5–6 minutes per side (or until internal temp reaches 165°F), then rest 5 minutes before slicing thinly.
- While quinoa and chicken finish, make the dressing: finely mince the shallot and whisk together remaining 2 1/2 tbsp olive oil, red wine vinegar, Dijon, honey, minced shallot, and remaining 1/4 tsp black pepper; taste and adjust salt if needed.
- When beets are cool enough to handle, unwrap and rub off skins with a paper towel or peel with a paring knife; cut into 1/2-inch wedges.
- Segment the oranges over a bowl to catch any juices: cut off top and bottom, slice away peel and pith, then cut between membranes to release segments. Reserve any juice for the dressing if you like and add 1 tsp to the dressing for extra brightness.
- Toast the walnuts in a dry skillet over medium heat, stirring for 3–4 minutes until fragrant and lightly browned; remove from heat and roughly chop.
- Assemble the salad: divide mixed greens among four plates, spoon equal portions of warm quinoa on each, arrange roasted beet wedges, orange segments, and sliced chicken on top, then crumble goat cheese over each salad and scatter toasted walnuts.
- Drizzle the dressing over each salad just before serving (or serve on the side). Finish with a few grinds of fresh black pepper and serve immediately while the quinoa and chicken are still warm for contrast.
Nutrition
- Carbohydrates
- 36
- Saturated Fat
- 6
- Sodium
- 520
- Fiber
- 6
- Unsaturated Fat
- 22
- Protein
- 47
- Fat
- 30
- Cholesterol
- 130
- Trans Fat
- 0
- Calories
- 600
- Sugar
- 11