Shredded Beets with Baby Greens and Oranges

A pretty salad of beets and baby greens dressed with orange-mustard vinaigrette and topped with goat cheese and toasted walnuts.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 215.

Prep Time50 mins
Total Time50 mins
Course: 45 - 60 Minutes to Table, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Author: Catherine Christiano


  • 2 medium to large beets peeled
  • 2 cups watercress, baby arugula or other baby greens
  • 2 oranges sectioned
  • 1/4 cup walnuts toasted and chopped
  • 4 ounces crumbled goat cheese

Orange-Mustard Vinaigrette

  • 4 tablespoons fresh orange juice
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Champagne vinegar, apple cider vinegar, or rice vinegar
  • 2 teaspoons finely minced shallot
  • 2 tablespoons olive oil
  • pinch salt


  • Fill 4-quart pot with water; boil. Shred beets using large shredding disk on food processor or grate with hand grater. Boil in water for 4 minutes. Drain in colander; rinse with cold water. Set aside to cool.

Orange-Mustard Vinaigrette

  • Add all dressing ingredients in small bowl; whisk to combine.


  • Just before serving, in separate bowls, toss beets and greens with a generous amount of vinaigrette. Divide greens among individual plates, top with shredded beets, then arrange orange sections and sprinkle on walnuts and goat cheese.