October 15, 2021

Beet & Citrus Salad with Goat Cheese & Pickled Onions

This Beet & Citrus Salad with Goat Cheese is a refreshing way to enjoy a bountiful season of beets from June through October.

This Beet & Citrus Salad with Goat Cheese is a refreshing way to enjoy a bountiful season of beets (from June through October.)

If I’m being honest, this salad simply makes me happy just by looking at it. Though, it’s not only beautiful, it is tasty too! The juiciness from the oranges offers a fun textural pairing with each bite of the soft beets. The goat cheese adds a creamy balance and the pickled onions contrast with a crisp and subtle acidity. Add micro greens for more color and extra nutrients to this vibrant, antioxidant rich salad! Finish with the crunchy pistachios and roasted pistachio oil for an unexpected depth of nuttiness. And nonetheless, enjoy!

Beet & Citrus Salad with Goat Cheese


Salad Ingredients:

  • 3 organic cooked beets, sliced into wedges
  • 1/4 pickled red onions, plus 1 Tbs pickling juice
  • 2 oranges (I used satsuma)
  • 1/4 cup goat cheese
  • 1/4 cup pistachios, chopped
  • 3 Tbs pistachio oil
  • 1/2 tsp finishing salt
  • 1/2 tsp freshly cracked black pepper
  • 1 1/4 cup micro greens (I used cilantro)


  1. First, prepare the oranges by cutting into supremes and reserve the orange remnants.
  2. Afterwards, on a serving platter, arrange a bed of beets, then layer the orange supremes and goat cheese. Next, add the pickled red onions and about 1 Tbs of the pickling juice. Then, take the orange remnants and juice over the produce.
  3. Garnish with the chopped pistachio bits then drizzle with the pistachio oil. Finally, decorate with the micro greens and finish with a crackling of black pepper and a sprinkling of salt. When ready, serve immediately and enjoy!


  • I make quick-pickled red onions by slicing a large red onion and placing inside an air-tight jar. Then, I fill the jar halfway with red wine vinegar and top off with boiling water. I seal with a lid then leave to rest on the counter until room temperature. Afterwards, I let it sit for at least an hour or two in the fridge before using. These pickled onions hold for about a week!
  • For more recipes to try, to pair alongside, or for inspiration, please visit the Kitchen Journal.