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Roasted beets tossed in orange vinaigrette topped with goat cheese and mint in a pink bowl with a gold spoon in it.

Roasted Beets with Goat Cheese and Orange Vinaigrette

Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: roasted beets with goat cheese
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 353kcal
These easy roasted beets with goat cheese are tossed in a citrusy orange vinaigrette while they're still warm from the oven, soaking up all that flavor! This is an easy, beautiful side dish that can be made ahead.
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Ingredients

Roasted Beets

  • 2 lbs beets
  • ½ cup water
  • 2 tablespoon olive oil
  • salt

Orange Vinaigrette and Toppings

  • ¼ cup olive oil
  • 1 tablespoon real maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon freshly squeezed orange juice
  • zest of one orange
  • 1 teaspoon kosher salt
  • 3 oz soft goat cheese such as chevre
  • handful fresh mint leaves

Instructions

  • Preheat the oven to 375 degrees F. Remove the leaves and stems from the beets and peel them.
  • Add ½ cup water to the Dutch oven, then nestle the whole beets together in the bottom. If you have one or two that are much larger than the others, cut in half or thirds so that they are all closer to the same size, but leave them large enough to be cut into wedges once cooked.
  • Drizzle the beets with olive oil and sprinkle with salt. Cover the Dutch oven and cook for about one hour, until you can easily run a knife through them.
  • Meanwhile, make the dressing. Add orange zest to a small bowl with the olive oil, orange juice, cider vinegar, maple syrup and salt. Whisk to combine.
  • Remove the roasted beets from the oven and allow them to cool slightly. Once cool enough to handle but while they are still warm, slice into wedges and toss with the orange vinaigrette.
  • Let the beets stand at room temperature in the dressing for at least 30 minutes. Transfer to a serving bowl and top with goat cheese. Tear the mint leaves and sprinkle on top.

Notes

  • If you bought the beets with the greens attached, don't throw them out! You can cook beet greens and eat them just like spinach or swiss chard. 
  • Peel beets just like you would an apple, working your way around them. Beets can be easily peeled with a good vegetable peeler
  • Be sure to use a Dutch oven that has an oven-proof lid. I used my Lodge cast iron Dutch oven for this recipe. It gives me nice even heat. Just remember that the lid handle gets hot! Use a pot holder!
  • It’s very important to add the dressing to the roasted beets while they are still warm because they will absorb some of the dressing and have a much better flavor.
  • Always use the zest of citrus if you're using the juice. Microplane graters are indispensable for this task. 
  • Wait until just before serving to tear the mint leaves, otherwise they may discolor around the edges.
 
This post contains affiliate links. If you purchase through one of my links, I may make a small commission, at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Disclosure: I am a part of the Lodge Cast Iron Blogging Partners Program. This Dutch oven was provided to me free of charge by Lodge Cast Iron. All opinions are my own.
 

Nutrition

Calories: 353kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 839mg | Potassium: 765mg | Fiber: 6g | Sugar: 19g | Vitamin A: 311IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg