Beet Salad Recipe
Red & Golden Beets, Goat Cheese, Orange Segments
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the red and golden beets individually in aluminum foil. Place them on a baking sheet and roast in the oven for about 45-60 minutes, until tender when pierced with a fork. Once done, let them cool before peeling.
- 2
Peeling and Slicing
Once the beets are cool enough to handle, peel the skin off. Slice the beets into thin rounds or wedges and set aside.
Preparing the Oranges
- 3
Segmenting the Oranges
Using a sharp knife, cut off the top and bottom of each orange. Stand the orange upright and carefully slice down the sides to remove the peel and white pith. Then, carefully segment the orange by cutting between the membranes to release the segments. Set aside.
Assembling the Salad
- 4
Combining Ingredients
In a large bowl, combine the roasted beet slices, orange segments, and chopped fresh parsley. Crumble the goat cheese over the top and sprinkle with walnuts.
Making the Dressing
- 5
Whisking the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Final Assembly
- 6
Serving the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.
