Beet Salad with Blood Oranges, Goat Cheese, and Walnuts

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Servings: 4


  • Salad:
  • 2 beets, stems and greens removed
  • Baby spinach
  • 2 small blood oranges, sectioned
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1 oz goat cheese, crumbled
  • Dressing:
  • 1/4 cup white wine vinegar
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 tsp Dijon mustard
  • Salt
  • Freshly ground pepper


    • Place beets in saucepan; pour in enough water to cover and bring to boil.
    • Simmer for 30 minutes or until beets are tender when pierced with a fork. Let cool to room temperature.
    • Meanwhile, make the dressing. Whisk together vinegar, olive oil, mustard, and salt and pepper to taste.
    • Quarter beets, then cut into 1/4-inch-thick slices. Arrange bed of baby spinach on serving plate; layer oranges and red onion slices over top.
    • Top with walnuts and crumbled goat cheese. Drizzle with dressing.