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 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 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 Cara Cara orange zest. Trim tops and bottoms of the Cara Cara oranges, blood 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 small bowl. Slowly whisk in the remaining olive oil. Add the reserved orange zest, minced red onion and remaining salt.
  5. Place the beets, citrus sections and sliced red onion in a shallow serving bowl. Top with half of the dressing; gently toss to coat. Drizzle with the remaining dressing as desired.
  6. Sprinkle with parsley. Dot with the remaining quark just before serving.
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