Beet Salad (gf) (contains Nuts) Recipe

Preparation Instructions

1. 1

   Roast the Beets

   Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool, then peel and slice into wedges.

2. 2

   Prepare the Balsamic Glaze

   In a small saucepan, combine balsamic vinegar and olive oil. Heat over medium heat until it begins to simmer. Reduce heat and let it simmer for about 10 minutes until it thickens slightly. Remove from heat and set aside.

3. 3

   Segment the Oranges

   While the beets are roasting, cut the top and bottom off the oranges. Carefully segment the oranges by cutting along the membrane to release the segments. Set aside.

4. 4

   Toast the Pine Nuts

   In a dry skillet over medium heat, add the pine nuts. Stir frequently for about 3-5 minutes until they are golden and fragrant. Remove from heat.

5. 5

   Assemble the Salad

   In a large bowl, combine the roasted beet wedges, orange segments, and sprinkle with goat cheese. Drizzle the balsamic glaze over the salad and season with salt and black pepper to taste. Top with toasted pine nuts.

6. 6

   Serve

   Gently toss the salad to combine all ingredients. Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing taste.