Beet + Goat Cheese Salad - Entree 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). Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
- 2
Prepare the Greens
Rinse the organic mixed greens under cold water and spin dry in a salad spinner. Place in a large salad bowl.
- 3
Prepare the Scallions and Oranges
Chop the scallions finely. Peel the oranges, remove the white pith, and segment them into bite-sized pieces.
- 4
Assemble the Salad
On top of the mixed greens, add the roasted beet wedges, chopped scallions, orange segments, and crumbled goat cheese. Sprinkle the candied pecans over the top.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake until well combined and emulsified.
Serving
- 6
Dress the Salad
Drizzle the house-made vinaigrette over the assembled salad just before serving. Toss gently to combine, ensuring that all ingredients are well coated. Serve immediately.
