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Copycat cheesecake factory beet salad with roasted beets, orange, goat cheese, and candied walnuts on a floral plate
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Copycat Cheesecake Factory Beet Salad

A copycat cheesecake factory beet salad with tender roasted beets, jicama, orange, goat cheese, and candied walnuts in a honey-champagne vinaigrette — tested three times to get the beet texture exactly right.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 320kcal

Ingredients

For the salad:

  • 4 medium beets (red and golden, about 1.5 lbs)
  • 5 oz baby arugula (about 6 cups)
  • 1 cup jicama, julienned
  • 1/4 cup red onion, thinly sliced
  • 2 navel oranges, segmented
  • 4 oz goat cheese (chevre), crumbled
  • 1/2 cup candied walnuts

For the champagne vinaigrette:

  • 3 tablespoon champagne vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Instructions

  • Preheat the oven to 400°F. Scrub the beets clean, leaving the skins on, and wrap each one individually in aluminum foil.
  • Place the foil-wrapped beets on a rimmed baking sheet and roast for 45–60 minutes, until a fork slides into the center with almost no resistance.
  • Let the beets cool in the foil for at least 20 minutes, then unwrap and rub the skins off under running water. Cut into ½-inch cubes.
  • Combine the champagne vinegar, olive oil, honey, dijon mustard, minced shallot, salt, and pepper in a jar with a tight lid. Shake vigorously for 20 seconds until slightly thickened.
  • Julienne the jicama, segment the oranges, and thinly slice the red onion. Soak the onion in ice water for 10 minutes, then drain well.
  • Spread the arugula across a platter or individual plates. Scatter the beets, jicama, orange segments, and drained onion over the top.
  • Drizzle with about two-thirds of the vinaigrette, adding more to taste. Finish with crumbled goat cheese and candied walnuts. Serve immediately.

Notes

  • Roast the beets up to 2 days ahead and store cubed in an airtight container in the fridge.
  • The vinaigrette keeps in the fridge for up to 1 week — shake well before each use since it separates naturally.
  • Wear disposable gloves when peeling and cutting beets to avoid staining your hands.
  • Soak the red onion in ice water for at least 10 minutes to soften its raw bite before adding to the salad.
  • Dress the salad no more than 15–20 minutes before serving to keep the greens from wilting.
  • For a dairy-free version, omit the goat cheese or use a plant-based feta-style crumble.
  • For a nut-free version, swap the candied walnuts for roasted pumpkin seeds.
  • Leftover assembled salad is best eaten within a few hours; store any undressed components separately for longer freshness.