Sumo Orange + Beet Glow Salad

A vibrant spring salad from Natalie’s kitchen — layered with sweet citrus, earthy roasted beets, creamy goat cheese, crunchy walnuts, and all the bright nourishing ingredients that make your body feel alive again after winter.

Some meals feel like a quiet celebration of the season.

Bright colors. Fresh citrus. Crisp greens. Ingredients that somehow make you feel energized just looking at them.

This salad is exactly that for me.

Sweet juicy oranges paired with earthy roasted beets might be one of my favorite spring combinations ever.

Add creamy goat cheese, crunchy walnuts, peppery greens, and a sharp little Dijon vinaigrette and suddenly you have one of those meals that feels beautiful enough for a dinner party but simple enough for an everyday lunch.

The kind of food that gently reminds you nourishment can feel joyful too.

Why We Love It

Beets

Rich in antioxidants and naturally supportive for circulation, helping bring that healthy vibrant glow from within.

Sumo Oranges

Packed with vitamin C to help support collagen production and overall skin brightness.

Walnuts

Healthy omega fats help nourish the skin barrier while adding satisfying crunch and richness.

Goat Cheese

Creamy, tangy, and easier for many people to digest while adding protein and balance to the salad.

Greens

Fresh greens provide minerals, chlorophyll, and freshness that make this salad feel incredibly alive and nourishing.

Ingredients

Salad

• 3–4 small to medium beets, roasted or boiled
• 1 large Sumo orange or Cara Cara orange
• 1/2 small red onion, thinly sliced
• 4–5 cups mixed greens
• 1/3 cup walnuts
• 3–4 ounces goat cheese, crumbled

Optional:

• sprinkle granola for crunch

Dressing

• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon raw honey
• sea salt
• black pepper

Directions

If needed, roast the beets at 400 degrees for 45–60 minutes until tender.

Allow them to cool, then peel and slice or cube.

In a small bowl or jar, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and pepper until smooth and creamy.

Arrange the mixed greens onto a large platter or individual bowls.

Layer the beets, orange slices, red onion, walnuts, and goat cheese over the greens.

Drizzle generously with dressing.

Finish with optional granola for extra crunch and texture.

Serve immediately while everything is fresh and vibrant.

Glow Note

I love salads like this because they feel both grounding and refreshing at the same time.

Bright citrus. Earthy beets. Creamy cheese. Crunchy walnuts.

A little reminder that eating well can still feel deeply beautiful and satisfying.

Love + Eat Well,
Natalie