Roasted Beet Salad with Citrus Vinaigrette
 

Roasted Beet Salad with Citrus Vinaigrette

WE DELIVER THE PRODUCE YOU NEED:
Get An Organic Farm Box »
dotted line
close

We love roasted beets in a salad, especially when there's goat cheese and walnuts involved. The citrus vinaigrette is light and the perfect accompaniment.

SERVING SIZE

4

INGREDIENTS

1 bunch beets

2 carrots

1 head endive

spring mix or other lettuce

1/2 cup walnuts, roughly chopped

goat cheese (optional)

1 1/2 tablespoons freshly-squeezed orange juice

1 tablespoon freshly-squeezed lemon juice

3 tablespoons white wine vinegar

1/4 cup olive oil

1 garlic clove, minced

salt and pepper to taste

 

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit. Trim the tops and bottoms off the beets and wrap them individually in foil. Roast them for 50-60 minutes, or until a fork is easily inserted into the largest beet. Remove from the oven and unwrap the foil to let them cool.

Using a mandoline or very sharp knife, thinly slice the carrots. Chop the endive and throw the carrots, endive, lettuce and walnuts into a salad bowl. Add the goat cheese if you're using it.

To make the salad dressing, add the freshly-squeezed orange juice, lemon, vinegar, olive oil and garlic into a jar with a lid. Shake vigorously to combine. Season to taste with salt and pepper.

Once the beets have cooled, cut them into small wedges. Add the beets to the salad and drizzle some of the dressing over the top. Taste and season with more salt and pepper if needed.

  PRINT VERSION

vegetable plate

Fresh Ingredients Delivered to Your Door

Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!
GET DELIVERIES!