Ingredients

For the Salad
3 medium beets (red or golden), peeled and cut into wedges
1 tablespoon olive oil
2 oranges, peeled and sliced into rounds
4 cups mixed baby greens (such as arugula, spinach, and baby romaine)
1/4 cup unsalted walnuts, toasted and roughly chopped
2 tablespoons goat cheese (optional, crumbled lightly)
Fresh parsley or mint leaves for garnish

For the Dressing
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Black pepper to taste

Instructions

Roast the Beets:
Preheat oven to 400°F (200°C). Toss beet wedges with olive oil and roast on a baking sheet for 30–35 minutes, flipping halfway through, until tender and caramelized. Let cool slightly.

Prepare the Dressing:
Whisk together olive oil, orange juice, Dijon mustard, honey if using, and a pinch of black pepper until smooth and emulsified.

Assemble the Salad:
Arrange the mixed greens on a large platter or in individual bowls. Layer the roasted beets and orange slices beautifully over the greens.
Sprinkle with toasted walnuts and crumbled goat cheese if using.
Drizzle with the citrus dressing and garnish with fresh parsley or mint leaves.