Roasted Beet & Blood Orange Recipe
Mesclun Greens, Red Onion, Spiced Walnuts, Herbed Goat Cheese, House Vinaigrette
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Roasting Beets
- 1
Prepare Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets to remove any dirt. Trim the tops and roots.
- 2
Wrap and Roast
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, allow the beets to cool slightly. Wearing gloves, peel the skin off the beets and slice them into wedges.
Prepare Salad
- 4
Prepare Greens
In a large salad bowl, add the mesclun greens as the base.
- 5
Slice Onion
Thinly slice the red onion and add it to the greens.
- 6
Add Beets and Oranges
Add the roasted beet wedges and segments of blood orange to the salad bowl.
Add Toppings
- 7
Top with Walnuts and Cheese
Sprinkle the spiced walnuts and crumbled herbed goat cheese over the salad.
Make Vinaigrette
- 8
Mix vinaigrette
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Serve Salad
- 9
Dress and Toss
Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
- 10
Plate and Enjoy
Serve the salad immediately, garnished with additional goat cheese if desired.