Young Beets Chopped Recipe
burnt orange vin, goat cheese, pistachio
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
Burnt Orange Vinaigrette
Method
Preparation
Roast the Beets
Preheat the oven to 200°C (400°F). Wrap the young beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Remove from the oven, let cool slightly, then peel and chop them into bite-sized pieces.
Prepare the Vinaigrette
In a bowl, whisk together the orange juice, orange zest, olive oil, honey, apple cider vinegar, salt, and black pepper until well combined.
Combine Ingredients
In a large bowl, combine the chopped roasted beets, crumbled goat cheese, and chopped pistachios. Drizzle with the burnt orange vinaigrette and toss gently to combine.
Serving
Plate the Salad
Serve the salad immediately on individual plates or in a large serving dish. Garnish with extra pistachios and goat cheese if desired.
