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A big bowl of Citrusy Roasted Beet Goat Cheese salad with walnuts and black eyed peas is photographed from the top view.

Citrusy Roasted Beet Goat Cheese Salad

Roasted Goat Cheese and Beet Salad with citrus vinaigrette for a wholesome and delicious salad recipe perfect for lunch or dinner as a side dish. Packed with sweet and savory flavors, this beet and goat cheese salad is the perfect centerpiece for any meal
Course Salad
Cuisine American Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 414kcal


For the dressing:

  • ¼ cup orange juice freshly squeezed (from 1-2 oranges)
  • 2 tablespoons sherry or white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Salad:

  • 1 cup dry black-eyed peas
  • 4 red and yellow fresh beets rinsed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 6 cups mixed greens rinsed
  • 1 cup lightly toasted walnuts
  • 1 Cara Cara Orange peeled and sliced
  • ½ blood orange peeled and sliced
  • ½ cup pomegranate seeds as garnish
  • ½ cup crumbled goat cheese


To make the dressing:

  • Place all dressing ingredients in a mason jar, put the lid on and shake vigorously. Keep it in the fridge until you are ready to use it.
  • Place the black-eyed peas in a medium-size saucepan, cover it water (2-inches above the peas), and bring it to a boil. Let it boil for 2-3 minutes.
  • Remove pot from the heat and let it cool for an hour.
  • Drain water and replace it with fresh cooking water.
  • Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes.
  • Drain and set aside.

To roast the beets:

  • Pre-heat the oven to 425 F degrees.
  • Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil and sprinkle it with salt and pepper.
  • Cover it tightly with aluminum foil.
  • Repeat the same process with the rest of the beets.
  • Place covered beets on the prepared baking sheet and bake for 20-25 minutes or until they are easily pierced with the tip of a knife.
  • Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove skins and slice each beet into small cubes.

To make the salad:

  • Place the mixed greens in a large bowl.
  • Add in the now-cooked black-eyed peas, beets, walnuts, sliced oranges, pomegranate seeds.
  • Drizzle it with the dressing. Give it a gentle toss. Taste for seasoning and add if necessary.
  • Sprinkle it with the crumbled goat cheese and serve.


- If you cook the black eyed peas in advance, this salad will come together much faster.
- If you want to cut down on the calories, you can use less goat cheese.


Serving: 1g | Calories: 414kcal | Carbohydrates: 32g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 322mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 4mg