Roasted Rainbow Beet Salad

Published: Jun. 8, 2023 at 2:50 PM MST
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(Dairy Farmers of Wisconsin) - The star of this dish is the fresh mozzarella.

Wisconsin Cheese - Rainbow Roasted Beet Salad
Wisconsin Cheese - Rainbow Roasted Beet Salad(

Ingredients - Orange Vinaigrette

  • 1/3 cup orange juice
  • 2 tablespoons apple cider vinegar
  • 1 to 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon orange zest
  • 1 teaspoon minced fresh lemon thyme or thyme
  • 1/3 cup olive oil
  • Salt and pepper to taste

Instructions - Lemon Vinaigrette

Whisk the orange juice, apple cider vinegar, honey, garlic, Dijon mustard, orange zest and thyme in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.

Ingredients - Salad

  • 2 pounds rainbow beets, peeled and sliced 1-inch thick (6 to 8 medium)
  • 8 ounces spring mix salad greens (about 8 cups)
  • 1 package (8 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese–Ball, torn
  • 1/3 cup pistachios, toasted and chopped
  • Orange zest
  • Minced fresh lemon thyme or thyme
  • Salt and pepper to taste

Instructions - Salad

Heat oven to 425°F. Line a 17 x 12-inch baking pan with aluminum foil.

Drizzle beets with 1/4 cup vinaigrette on prepared pan; toss to coat. Arrange beets in a single layer. Bake for 40-45 minutes or until beets are tender, flipping once. Cool completely.

Toss salad greens with 1/4 cup vinaigrette in a large bowl. Transfer greens to a serving platter. Top with beets and fresh mozzarella. Drizzle with remaining vinaigrette. Sprinkle with the pistachios, orange zest and thyme. Season with salt and pepper to taste.

Active time: 30 minutes | Servings: 6-8

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