Roasted Beet Salad with Orange Vinaigrette

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Place the beet wedges on a baking sheet, toss with 2 tablespoons of olive oil, salt, and black pepper.
  3. Roast in the oven for 15 minutes or until tender, stirring halfway through cooking.
  4. In a small bowl, whisk together the orange juice, balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard to make the vinaigrette.
  5. In a large bowl, combine the roasted beets, orange segments, arugula, and walnuts.
  6. Drizzle the salad with the orange vinaigrette and gently toss to combine.
  7. Serve the salad on plates, sprinkling with crumbled goat cheese to finish.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet Salad with Orange Vinaigrette

Ingredients

  • 4 medium-sized beets, peeled and cut into wedges
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 small oranges, segmented
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 cups arugula or mixed greens
  • 2 tablespoons fresh orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Place the beet wedges on a baking sheet, toss with 2 tablespoons of olive oil, salt, and black pepper.
  3. Roast in the oven for 15 minutes or until tender, stirring halfway through cooking.
  4. In a small bowl, whisk together the orange juice, balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard to make the vinaigrette.
  5. In a large bowl, combine the roasted beets, orange segments, arugula, and walnuts.
  6. Drizzle the salad with the orange vinaigrette and gently toss to combine.
  7. Serve the salad on plates, sprinkling with crumbled goat cheese to finish.