Citrus Beet Salad with Goat Cheese

• 4 medium beets, roasted and peeled
• 2 oranges, supremed
• 1 grapefruit, supremed
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: toasted walnuts or pecans for garnish

Steps

1. 1 Preheat oven to 400°F. Wrap beets in foil and roast for 30 minutes, or until tender.
2. 2 Let beets cool, then peel and slice into wedges.
3. 3 In a bowl, segment the oranges and grapefruit over the bowl to catch any juices.
4. 4 Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
5. 5 Arrange beet wedges on a serving platter. Top with citrus segments and parsley.
6. 6 Crumble goat cheese over the top.
7. 7 Drizzle vinaigrette over the salad just before serving.
8. 8 Garnish with toasted nuts if desired.

Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Sharp knife
• Cutting board

Variations

• Add avocado slices for extra creaminess.
• Substitute feta cheese for a tangier flavor.

Substitutions

• Use lemon juice in place of red wine vinegar for a brighter taste.

Pairings

• Serve with a crusty baguette and a glass of Pinot Noir.

Nutrition

Tips

• Roast extra beets for quick salads throughout the week.
• For a richer flavor, use aged goat cheese.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Dress just before serving.

Freezing: Does not freeze well due to the texture of the beets and citrus.

Serving Suggestions

• Pairs beautifully with grilled chicken or as a side to roasted pork loin.

FAQ