Roasted Baby Beet Salad (v) Recipe

Preparation Steps

1. 1

   Roast the Beets

   Preheat the oven to 200°C (400°F). Wrap the baby beets in aluminum foil and drizzle with a bit of olive oil, salt, and pepper. Roast in the oven for about 45-50 minutes, or until tender. Let cool, then peel and cut into wedges.

2. 2

   Prepare the Carrot Chips

   While the beets are roasting, peel the carrots into thin strips using a vegetable peeler. Toss the strips with a little olive oil, salt, and pepper. Spread them out on a baking sheet and bake for about 15-20 minutes at 200°C (400°F) until they are crisp.

3. 3

   Prepare the Citrus

   Segment the citrus fruit and set aside. If using an orange, remove the peel and pith and cut between the membranes to release the segments.

4. 4

   Assemble the Salad

   In a large bowl, combine the mixed salad greens, roasted beet wedges, carrot chips, and citrus segments. Crumble the goat cheese on top.

5. 5

   Dress the Salad

   Drizzle with olive oil and balsamic vinegar, adding salt and pepper to taste. Toss gently to combine.

6. 6

   Serve

   Garnish with fresh herbs if desired and serve immediately.