Name: Beet, Goat Cheese and Blood Orange Salad
Ingredients: 2 to 3 Red Beets, medium sized; 2 to 3 Golden Beets, medium sized; 1/2 C Walnuts, chopped; 1 small container Micro Greens; 6 oz. Goat Cheese; 1 Shallot, finely sliced; 1/2 Blood Orange, sliced for garnish; 1/2 Blood Orange, juiced; 1 Tsp. Honey; 1 Tbsp. Olivia's Vanilla Balsamic Vinegar; 1/2 C Extra Virgin Olive Oil; Salt and pepper to taste

Beet, Goat Cheese and Blood Orange Salad

0 comments

Beets and Goat Cheese, a great combo, but could sub Feta cheese if you prefer.

Beet, Goat Cheese and Blood Orange Salad

Rated 1.7 stars by 3 users

Ingredients

2 to 3 Red Beets, medium sized
2 to 3 Golden Beets, medium sized
1/2 C Walnuts, chopped
1 small container Micro Greens
6 oz. Goat Cheese
1 Shallot, finely sliced
1/2 Blood Orange, sliced for garnish

Dressing

1/2 Blood Orange, juiced
1 Tsp. Honey
1 Tbsp. Olivia's Vanilla Balsamic Vinegar
1/2 C Extra Virgin Olive Oil
Salt and pepper to taste

Directions

Preheat oven to 375F
Wash, scrub and remove greens of beets
Prepare a sheet pan with tin foil to make a package for beets. Place beets on tin foil, drizzle generously with EVOO and salt and pepper, fold tin foil into a sealed package
Cook the beets for about an hour, or until tender. Cool until you can handle them then remove skins under running water (beets could be prepared the day before if desired) chill until quite cool.
Slice the beets into cubes or bite sized pieces, assemble salad, with the greens, shallots, walnuts and top with the goat cheese
Slice the remaining Blood Orange for garnish