Roasted Beets Recipe
orange, baby kale, honey goat cheese, orange vinaigrette, pistachio
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails. Wrap each beet in aluminum foil and place on a baking sheet.
- 2
Roast the Beets
Roast in the preheated oven for about 45-60 minutes, or until they are fork-tender. Remove from the oven, unwrap, and let cool slightly before peeling the skins off.
- 3
Make the Vinaigrette
In a bowl, whisk together the orange juice, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the baby kale, roasted beets (sliced or cubed), and pistachios. Crumble the honey goat cheese on top.
- 5
Dress the Salad
Drizzle the orange vinaigrette over the salad and toss gently to combine. Finish with a sprinkle of orange zest.
