Roasted Beets with Manchego Cheese and Orange Vinaigrette

Roasted beets are a canvas for contrasts. Sweet, earthy, mineral. Pair them with aged Manchego cheese and a sharp vinaigrette, and you have sophistication that doesn’t announce itself. This salad appears elegant and composed. It’s also remarkably simple to make—most of the work is waiting for the beets to roast.

The Story Behind This Dish

In La Mancha, the high plateau of central Spain where Manchego cheese is made, the food is spare and direct. Vegetables are treated with respect—roasted, not complicated. Beets are a natural part of the kitchen garden. Manchego, with its subtle sweetness and sharp finish, bridges the gap between vegetable sweetness and savory acidity. A sherry vinegar vinaigrette with orange adds brightness and depth. Together, it’s a salad that tastes like Spain tastes.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 200g aged Manchego cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Reserva Sherry vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon orange zest
• 1 teaspoon Dijon mustard
• Sea salt and cracked black pepper to taste
• 2 tablespoons fresh parsley or chives, finely chopped
• 1 tablespoon chopped candied orange peel (optional, for garnish)

How to Make It

Roast the beets: Preheat oven to 400°F. Wrap each beet individually in foil. Place on a baking sheet and roast for 40-50 minutes, until a knife slides through the center with no resistance. The time depends on beet size. Remove from oven and let cool slightly, until you can handle them.

Peel the beets: When cool enough to touch, rub each beet under cool running water with your fingers or a paper towel. The skin slips off easily. Trim the top and bottom. Cut into wedges or thin slices.

Make the vinaigrette: In a small bowl, whisk together Dijon mustard, sherry vinegar, and fresh orange juice. The vinegar should slightly dominate—it’s a sharp vinaigrette. Slowly whisk in olive oil to emulsify. Add orange zest. Season with salt and pepper. Taste and adjust—you want it to be bright and assertive.

Dress the beets: While beets are still slightly warm, pour about half the vinaigrette over them and let them marinate for 10 minutes. This allows the beets to absorb the flavors.

Assemble: Arrange beet slices on a serving platter. Using a vegetable peeler or mandoline, shave thin slices of Manchego and scatter over the beets. Drizzle with remaining vinaigrette. Scatter parsley or chives. If using candied orange peel, arrange a few shards on top for garnish and brightness.

Tips for the Best Result

• Don’t peel beets before roasting: The skin protects the beet’s color and prevents color bleeding during cooking. Peel after roasting.
• Warm beets absorb dressing better: Dress them while still slightly warm so the vinaigrette soaks in. Cold beets won’t absorb flavor as well.
• Shave the Manchego thin: Thin slices are more elegant and melt slightly on the warm beets. Chunks are less refined.
• The sherry vinegar is essential: Reserva Jerez has sweetness and complexity that regular vinegar lacks. Use good vinegar here.
• Orange is a bridge flavor: It ties together the sweet beets and sharp vinegar. Don’t skip it.

Wine Pairing

A wine with sweetness to match the beets, and acidity to cut through the cheese: a dry Riesling, or a Vermentino from southern Spain. A rosé works beautifully too—dry, with enough body to handle the earthiness.

Frequently Asked Questions

Can I make this salad ahead?

Yes. You can roast and dress the beets hours ahead—they’ll continue absorbing flavor. Add the Manchego and fresh herbs just before serving so they don’t wilt or absorb too much dressing.

What if I can’t find aged Manchego?

Aged Manchego (6+ months) has more complexity and sharper finish than young Manchego. Young Manchego works, but it’s milder. Aged is worth seeking out for this dish.

Can I roast the beets the day before?

Absolutely. Roasted beets keep in the refrigerator for 4-5 days. Bring them to room temperature before using, or gently warm them. Cold beets from the fridge lose some sweetness and flavor.