Beet, Blood Orange & Chèvre Salad

 Beet, Blood Orange & Chevre Salad - Roasted beets, blood orange segments, walnuts, chives, chevre cream and white wine vinaigrette. A beautiful, heart-healthy and delicious salad! |

Welcome to my office and beet laboratory. High five if you know what movie that is from. Except in the movie, it’s really “beat.” But in my kitchen, it’s pretty much always a beet laboratory. I’ll just go ahead and admit it – beets are my favorite food. Seriously, my very favorite food in the whole world. Not pizza. Not french fries. Not chocolate cake. BEETS.

When my friend Courtney at Neighborfood invited me to participate in a virtual Galantine’s Day party (with some of my favorite blogging gal pals, and some new friends, too), I knew I’d be bringing some beets to the table. If you haven’t heard of Galantine’s Day, the term comes from the show “Parks and Recreation,” where the main character, Leslie Knope, throws a big celebration the day before Valentine’s Day for all of her girlfriends. Even though I don’t watch “Parks and Rec” (or much TV at all), I’m always up for a party. Especially a girly party in which we eat food that most men don’t appreciate.

Beet, Blood Orange & Chevre Salad - Roasted beets, blood orange segments, walnuts, chives, chevre cream and white wine vinaigrette. A beautiful, heart-healthy and delicious salad! |

For me, beets are a special treat for just myself. My husband might eat a few of them, but other than that….they’re all mine. This beet salad is like a Galantine’s present to myself and all the other beet-loving ladies out there. I stirred together some softened chèvre with tangy sour cream (Greek yogurt would also be good). I did the old “plop and smear” with that on the bottom of the plate, and then arranged some roasted beets, blood oranges, walnuts and chives over it. A little bit of white wine vinaigrette finishes off this party on a plate.

P.S. If you love beets as much as I do, Farm Star Living is giving away a 3-month supply of Love Beets products to celebrate Heart Health Month! Click here to go to the giveaway page.

Beet, Blood Orange & Chevre Salad - Roasted beets, blood orange segments, walnuts, chives, chevre cream and white wine vinaigrette. A beautiful, heart-healthy and delicious salad! |

Beet, Blood Orange & Chèvre Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes


For the Salad:

  • 2 medium golden beets
  • 2 medium red beets
  • 2 blood oranges, peeled and segmented
  • 1/3 cup walnuts
  • 2 tablespoons chopped chives

For the Chevre Cream:

  • 1/4 cup chevre (goat cheese), softened
  • 2 tablespoons sour cream or Greek yogurt
  • Pinch of ground black pepper

For the Vinaigrette:

  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons white wine vinegar
  • Pinch of kosher salt
  • 3 tablespoons extra virgin olive oil


  1. Roast Beets for Salad: Preheat oven to 425 degrees F. Place golden beets and red beets in separate foil pouches and place on rimmed baking pan. Roast 40 minutes or until tender. Remove from oven and let stand until cool enough to handle; remove beet skins by rubbing with paper towel. Cut beets into 1/4-inch slices.
  2. Meanwhile, make Chevre Cream: In small bowl, stir together all ingredients.
  3. Make Vinaigrette: In small bowl, whisk together mustard, vinegar and salt. While whisking, slowly drizzle in oil until all oil is incorporated.
  4. Divide Chevre Cream between 4 salad plates, smearing across plates. Arrange beets, orange segments, walnuts and chives over cream. Drizzle with vinaigrette and serve immediately.

This recipe originally appeared here on the Naturebox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Don’t forget to check out all the other great Galantine’s Day recipes:

Galentine’s Day Drinks

Blood Orange Bourbon Fizz with Fried Sage from Lauren of Climbing Grier Mountain

Chocolate Dipped Strawberry Martini from Shanna of Pineapple and Coconut

Ladies’ Night Rum Punch from Lindsay of The Live In Kitchen

Galentine’s Day Brunch

Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter from Susan of Girl in the Little Red Kitchen

Chocolate Dipped Donuts from Angie of Big Bear’s Wife

Lemon and Ginger Scones from Lauren of Healthy. Delicious.

Beet, Blood Orange, and Chèvre Salad from Lori of Foxes Love Lemons

Galentine’s Day Desserts

Piña Colada Cupcakes from Courtney of Neighborfood

Strawberry Chocolate Dessert Bars from Marly of Namely Marly

Banana Peanut Butter Cupcakes with Peanut Butter Chocolate Frosting from Nancy of Gotta Get Baked

One Layer Fudge Cake from Liz of That Skinny Chick Can Bake

Double Strawberry Angel Food Cake with Whipped Vanilla Creme Fraiche from Cynthia of Two Red Bowls

Dark Chocolate Pistachio Ice Cream with Candied Bacon Bits from Steph of Girl Versus Dough

Fruity Dessert Pizza from Morgan of Peaches Please

Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from Karen of The Food Charlatan

DIY Cheesecake Parfait Bar from Heather of Heather’s Dish

Stay Connected


  1. HELLO most beautiful salad in the world! I am LOVING these colors!!!

  2. Lori, I’d skip appetizers and dessert for double helpings of your wonderful salad!!! Love this!!!

  3. This looks absolutely amazing! I love beets too, an don’t make them nearly often enough. I’m swooning over that chevre cream though!

  4. The colors in this!! It’s seriously making this cold weather seem slightly more tolerable. *slightly* I’m so glad you were able to join us for the party! This is totally something the Mr. would scoff it. His loss…that just means more for me!

  5. This salad has Galentine’s Day written all over it! It sounds delicious.

  6. I love salads and this one looks like a winner! Happy Galentine’s Day!!

  7. This is like art on a plate, Lori. The colors are so gorgeous. I’d feel so healthy eating this that I would treat myself to extra servings of dessert! Happy Galentine’s Day, girl! p.s. is “plop and smear” a technical term learned from culinary school? 😉

    • Thanks, lady! OMG, so I believe I learned “plop and smear” from either Top Chef or Chopped. One of the chefs/judges said “Oh, they’re doing the ol’ plop and smear…” and ever since then, it’s been a part of my vocabulary. Whenever we see it on TV or at a restaurant, Jeff and I alway say to each other “it’s the ol’ plop and smear!”

  8. I am obsessed with beets!! And seriously, this salad is stunning!!

  9. That is a beautiful salad!! Happy Galentines Day!

  10. Yes. Yes. Yes and Yes. Love the color and well yes love everything about. Also I think my husband loves beets more than me. He’s devoured the beet hummus now twice before I could barely have any and photograph it. A third time is coming and he’s getting a hands off post it.

    • Hahaha, our poor blog husbands. Well, really, they’re lucky because they eventually get to eat all sorts of awesome food. But almost everything at our house is on a “please don’t eat this until I tell you otherwise” basis.

  11. I feel so out of touch. This entire time I thought “Galentine’s” was misspelled. Total dork here. I have really should watch more television. This salad is gorgeous. I love beets.

  12. This looks and sounds wonderful. Photography is superb too.. Love it! 🙂

  13. Mmm, love me some beets. And with chevre and blood oranges? *swoon*

  14. Gorgeous colors in this salad! I LOVE chevre and the pics are so stunning!!

  15. Party on a plate indeed! Love that bright teal! Also, goat cheese makes the world go round. (I don’t think I’m culinarily mature enough to call it chevre. I’ll get there someday Lori. Probably faster if I keep reading your blog. 🙂

  16. Oh wow…okay
    1. I love the idea of a virtual Galentine’s Day Celebration! Yay!
    2. I now know why my blood orange cocktail came out more peach colored than red….mine were definitely not THAT red (they just had like blood orange specks on them)!
    3. I love chevre. Man I wish I could get some and make this salad!

  17. Man, beets are such a beautiful food. And your photos look great. I always have such a tough time with white balance and the color of your pictures is beautiful.

  18. Hi Morgan – I have SO much trouble with white balance, too. Whenever I try to use the manual white balance mode on my camera, it almost always ends up too warm or too cold, even when I calibrate based on a white card in exactly the same spot that the food will be sitting! I just can’t get it right, so I usually just shoot in auto WB mode, and then correct the WB in Lightroom. It’s probably not the way the pros do it, but it works for me for now!

  19. Galentine’s party is such a fun idea! And I have to say, you’re a better woman than I, because I would SO take chocolate cake over beets. But props to you for being healthy and creating this gorgeous salad!

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