Roasted Beet and Goat Cheese Salad
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A delicious winter salad when blood oranges are in season.
Category Salads Serves 8 servings
Cooking Time 00:30 Kid Friendly Yes
 
Roasted Beet and Goat Cheese Salad
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A delicious winter salad when blood oranges are in season.
Category Salads
Serves 8 servings
Cooking Time 00:30
Kid Friendly Yes
 
 
 
Beehive® Crown® Mazola®
 
 
Ingredients
 
Blood Orange Vinaigrette
1 blood orange, peeled
1 tablespoon red wine vinegar
1/2 teaspoon ground ginger
1/4 teaspoon red crushed pepper
Dash white ground pepper
1/4 teaspoon salt
1/3 cup Mazola® Canola, Corn OR Vegetable Oil
Salad
2 large (2 cups) peeled and diced beets 3/4-inch beets
2 teaspoons Mazola® Canola, Corn OR Vegetable Oil
1/2 teaspoon salt
1 tablespoon Beehive® OR Crown® Golden Syrup
12 ounces salad greens
4 ounces coarsely chopped walnuts, toasted
2 ounces crumbled goat cheese
 
Instructions
 

Puree blood orange in a food processor or blender until smooth.  Add vinegar, ginger, crushed red pepper, white pepper and salt and blend.  Gradually add oil and blend until well mixed.  Chill until ready to serve.  If dressing is too thick, add orange juice until desired consistency is reached.

Toss beats with oil.  Place on sheet tray lined with parchment paper or sprayed with cooking spray.  Sprinkle with salt.  Bake at 400ºF for 30 minutes or until beets are tender.  Remove from oven and drizzle with corn syrup.

Divide salad greens between plates.  Top with roasted beets and walnuts.  Drizzle with Blood Orange Vinaigrette and top with crumbled goat cheese.

 
 
 
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