Beet Salad Recipe
Roasted Beets, Mixed Greens, Herbed Chevre, Walnuts, Orange-Thyme Vinaigrette
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Ingredients
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Salad
Vinaigrette
Method
Preparation
Roast the Beets
Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice.
Prepare the Vinaigrette
In a bowl, whisk together olive oil, orange juice, fresh thyme, honey, salt, and black pepper. Adjust seasoning to taste.
Assemble the Salad
In a large bowl, combine mixed greens, sliced roasted beets, crumbled herbed chevre, and walnuts. Drizzle with vinaigrette and toss gently to combine.