Romaine With Beets, Apples, Goat Cheese And Pecans With Citrus Vinaigrette Recipe
Make Romaine With Beets, Apples, Goat Cheese And Pecans With Citrus Vinaigrette Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUPS & SALADS
Method
SOUPS & SALADS
- 1
Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast until tender, about 45-60 minutes. Let cool, then peel and dice.
- 2
- 3
In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, orange zest, salt, and pepper until emulsified.
- 4
Rinse the romaine; pat dry and chop into bite-sized pieces; place in a large salad bowl.
- 5
Core and dice apples; toss with a little lemon juice to prevent browning; add to the bowl.
- 6
Fold in diced beets and crumbled goat cheese.
- 7
Add toasted pecans to the salad.
- 8
Drizzle the citrus vinaigrette over the salad and toss to coat evenly. Taste and adjust salt and pepper as needed.
- 9
Divide among plates and serve immediately.