Monday, January 15, 2018

SALAD WITH ROASTED BEETS, ORANGES, GOAT CHEESE, & PECANS

I had this salad at a restaurant several years ago and decided to make it at home with my favorite citrus dressing. If you prefer, roast the beets a day or two before serving. After they have cooled, place them in a covered container and refrigerate. You will also have extra salad dressing for another time.

Lee's Kitchen Tips:

Use disposable latex gloves when preparing beets and use a plastic cutting board instead of a wood cutting board.


2 large red beets 
Extra-light olive oil or avocado oil
4 small seedless oranges and some of the juice

Dressing
Zest and juice of 1 lime
2 T lemon juice
¼ cup champagne or white wine vinegar
2 t Dijon mustard
1 T honey
1 cup extra-virgin olive oil
Salt and freshly ground black pepper

Mixed salad greens
½ cup candied pecans or other nuts
8 oz goat cheese, cut into small chunks

Preheat oven to 350 degrees F.

Cut off ends of each beet. Using a potato peeler, peel the skin off of beets and cut into bite-size pieces.
Place beets in an ovenproof container, drizzle with a little oil and cover with a lid. 

Place in oven and bake for 40 minutes.
Place in a bowl and set aside to cool.

Peel oranges and cut out sections between membranes and place in another small bowl.  
Squeeze the juice from the membranes of 2 oranges into a medium bowl.  
Add the lime juice, lemon juice, vinegar, Dijon, and honey.
Whisk in the olive oil. 

In a large bowl, add washed and dried salad greens.
Drizzle on some of the vinaigrette and toss.

Divide among 4 salad plates and spoon on the beets and oranges.  
Scatter on the goat cheese, nuts, and season to taste with salt and pepper.

Drizzle with a little more of the salad dressing and serve. 

Serves 4







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