Beet + Goat Cheese Salad Recipe
Roasted beets, organic greens, goat cheese, candied pecans, scallions, oranges. House-made vinaigrette. GF VO+
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 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 for 45-60 minutes or until tender when pierced with a fork. Let them cool, then peel and slice them thinly.
- 2
Prepare the Oranges
While the beets are roasting, peel the oranges and cut them into segments. Set aside.
- 3
Chop the Scallions
Thinly slice the scallions, using both the white and green parts.
- 4
Assemble the Salad
In a large bowl, combine the roasted beets, mixed greens, orange segments, scallions, and candied pecans. Crumble the goat cheese on top.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- 6
Dress the Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
