Roasted Beets Salad Recipe
watercress, goat cheese, honey bacon, citrus vinaigrette
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Ingredients
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Salad Base
Citrus Vinaigrette
Method
Roasting the Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and tails, leaving the skin intact.
- 2
Wrap and Roast
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until a fork easily pierces through them.
- 3
Cool and Peel
Once roasted, remove the beets from the oven and let them cool slightly. Peel off the skins using your hands or a paper towel.
- 4
Slice Beets
Slice the cooled beets into wedges or rounds and set aside.
Preparing the Salad
- 5
- 6
Assemble the Salad
In a large salad bowl, combine the roasted beet slices, watercress, crumbled goat cheese, and honey bacon.
Making the Citrus Vinaigrette
- 7
Combine Ingredients
In a bowl or a jar, combine the olive oil, fresh orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper.
- 8
Whisk or Shake
Whisk the ingredients together until emulsified or seal the jar and shake until well combined.
Serving the Salad
- 9
Dress the Salad
Drizzle the citrus vinaigrette over the salad just before serving and toss gently to combine.
- 10
Serve Immediately
Serve the salad immediately while the beets are still slightly warm and enjoy!