Poplar Bluff Organic Beet Salad Recipe
noble meadow farm goat cheese, hazelnut, orange segments, fig balsamic glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil. Roast them in the oven for about 45-60 minutes or until tender. Once done, let them cool before peeling and slicing into wedges.
- 2
Toast the Hazelnuts
While the beets are roasting, spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until golden brown. Remove from the oven and let cool before roughly chopping.
- 3
Combine Salad Ingredients
In a large bowl, combine the arugula (or mixed greens), sliced roasted beets, orange segments, and chopped hazelnuts.
- 4
Dress the Salad
Drizzle the olive oil and fig balsamic glaze over the salad. Season with salt and black pepper to taste. Gently toss to combine all the ingredients.
- 5
Serve
Plate the salad and crumble the goat cheese on top. Enjoy your Poplar Bluff Organic Beet Salad!
