Roasted Beets-Citrus Salad with Quark Dressing

Delicious quark cheese and buttermilk dressing lend a creamy and slightly tangy burst of flavor to this colorful, roasted beets salad.

Wisconsin Cheese Roasted Beets-Citrus Salad with Quark Dressing  Recipe
Active Time
45 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Quark can be used in this recipe.


  1. Heat oven to 400°F.
  2. Cut beets into 1/2-inch wedges. Transfer to a greased 17 x 12-inch baking pan. Drizzle with 2 tablespooons olive oil. Season with 1 teaspoon salt and pepper; toss to coat. Arrange beets in a single layer. Bake for 25–30 minutes or until beets are tender, stirring once. Cool on a wire rack. 
  3. Meanwhile, set aside 1 tablespoon orange zest. Trim tops and bottoms of oranges and tangerines. Remove peel and pith from each, slicing from top to bottom. Section fruit. Discard seeds.
  4. Whisk buttermilk and 1 tablespoon quark in a bowl. Slowly whisk in remaining olive oil. Add the minced red onion, reserved orange zest and remaining salt.
  5. Place the beets, citrus sections and sliced red onion in a shallow serving bowl. Pour half of the dressing over salad; gently toss to coat. Drizzle with remaining dressing as desired.
  6. Sprinkle with parsley. Dot with remaining quark just before serving.
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