Roasted Beet Recipe
Roasted beets, toasted almonds, baby arugula, goat cheese, orange supremes, citrus vinaigrette
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Ingredients
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Vegetables
Nuts
Cheese
Dressing
Method
Preparation
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
- 2
Toasting Almonds
While the beets are roasting, place the almonds in a dry skillet over medium heat. Toast them for 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- 3
Preparing Citrus
While the beets and almonds are cooling, prepare the oranges. Cut off both ends of each orange, then slice off the skin and pith. Cut the orange segments out between the membranes to create supremes. Set aside.
Making the Dressing
- 4
Citrus Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 5
Combining Ingredients
Once the beets are roasted, remove them from the oven and let them cool slightly. Peel the skin off the beets and chop them into bite-sized pieces. In a large salad bowl, combine the arugula, roasted beets, orange supremes, toasted almonds, and crumbled goat cheese.
- 6
Drizzling with Dressing
Drizzle the citrus vinaigrette over the salad and gently toss to combine. Serve immediately.
