Roasted Beet and Orange Salad with Goat Cheese

• 3 medium beets, scrubbed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 navel oranges, peeled and sliced
• 1/4 cup red onion, thinly sliced
• 3 ounces goat cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons balsamic vinaigrette

Steps

1. 1 Preheat oven to 400°F. Toss beets with olive oil, salt, and pepper. Wrap in foil and roast for 30 minutes, or until tender.
2. 2 Allow beets to cool, then peel and cut into bite-sized pieces.
3. 3 In a large bowl, combine roasted beets, orange slices, and red onion.
4. 4 Gently toss with balsamic vinaigrette.
5. 5 Top with crumbled goat cheese and chopped parsley before serving.

Equipment

• Baking sheet
• Foil
• Mixing bowl

Variations

• Add toasted walnuts or pecans for a crunchy texture.
• Substitute feta cheese for a tangy alternative.

Substitutions

• If goat cheese is not available, use feta or another crumbly cheese.
• Substitute lemon vinaigrette for a different citrus flavor.

Pairings

• Grilled chicken breast
• Quinoa pilaf
• Warm whole grain bread

Nutrition

Tips

• For an extra citrusy kick, add a squeeze of fresh orange juice to the vinaigrette.
• Toasting the walnuts brings out a nice nutty flavor if you want to add some crunch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served fresh.

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

Serving Suggestions

• Pair with a crusty baguette and a simple green salad.
• A glass of crisp Sauvignon Blanc complements the flavors beautifully.

FAQ