Beet Salad Recipe
Make Beet Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beets and Greens
Dressing
Method
Beets and Greens Prep
- 1
Preheat oven
Preheat the oven to 400°F (200°C).
- 2
Prepare beets for roasting
Wash and trim beets; leave the skins on for roasting or trim tops if desired.
- 3
Roast beets
Toss beets with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast 45-60 minutes, or until tender when pierced with a knife. Cool enough to handle, then slip off skins and cut into 1/2-inch wedges.
- 4
Toast walnuts
In a dry skillet over medium heat, toast walnuts 3-4 minutes until fragrant. Set aside to cool.
- 5
Prepare orange segments
Peel and segment the orange; remove as much pith as possible.
- 6
Prepare greens
Wash greens and pat dry; place in a large serving bowl.
Dressing and Assembly
- 7
Make dressing
In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1/4 tsp salt. Taste and adjust with more salt or pepper as needed.
- 8
Assemble salad
To the greens, add roasted beets, orange segments, and goat cheese. Sprinkle with toasted walnuts.
- 9
Dress and serve
Drizzle dressing over salad and toss gently to combine. Serve immediately.