Herb & Orange Roasted Beets Recipe
arugula, candied walnuts, goat cheese, cranberries, lemon honey vinaigrette
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Ingredients
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Vegetables
Salad Components
Vinaigrette
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender when pierced with a fork. Allow them to cool, then peel and slice into wedges.
- 2
Season the Beets
In a mixing bowl, combine the olive oil, fresh thyme, fresh rosemary, orange zest, orange juice, salt, and black pepper. Toss the roasted beet wedges in this mixture until well coated. Place them back on the baking sheet and return to the oven for another 10-15 minutes.
Prepare the Salad
- 3
Assemble the Salad
In a large salad bowl, add the arugula as the base. Top with the roasted beets, candied walnuts, cranberries, and crumbled goat cheese.
Make the Vinaigrette
- 4
Mix the Vinaigrette
In a small bowl, whisk together honey, lemon juice, olive oil, salt, and black pepper until well combined.
