Salad Recipe: Roasted Beet and Navel Orange Goat Cheese Salad
If ever you thought to yourself, “I’d really love to have a beautiful salad, today,” this is absolutely the one to make! Beets are a gorgeous and delicious vegetable, and they deserve much more attention than they’re usually given. Their earthy flavor goes really well with the goat cheese and oranges in this recipe, and they leave behind a fabulous pink color that turns your plate into a watercolor painting. This salad is perfect and easy if you want to make a great impression on your dinner guests, in terms of both taste and presentationyou won’t be disappointed!
Orange, Beet and Goat Cheese Salad
- 2 beets
- 2 navel oranges, with juices
- 1 bunch (8 oz.) beetroot leaves
- 1 bunch (8 oz.) arugula
- 6 oz. soft goat cheese, crumbled
- 1/3 cup fresh pomegranate seeds
- 2 tablespoons olive oil
- salt and freshly ground pepper, to taste
- Preheat oven to 450º F.
- Wrap individual beets in aluminum foil and place on a baking sheet. Bake for 45-50 minutes, or until tender.
- Remove beets from oven and let cool completely before handling. Rub skin off with a paper towel and cut into wedges.
- Take oranges and cut both ends off. Use a paring knife, carefully cut the peel and white pith off of the fruit.
- Over a bowl, cut the oranges between the membranes to get full slices.
- Juice whatever orange you have remaining (including membranes) into a small bowl.
- Add olive oil to the orange juice, whisking continuously, and season with salt and pepper.
- Arrange beetroot and arugula leaves on serving plates, top with beet wedges, orange slices and pomegranate seeds, then add crumbled goat cheese.
- Serve with dressing.
Recipe adapted from Delicious Shots