Roasted Beet Salad
If you’re looking for a salad that’s both delicious and beautiful, look no further than this roasted beet salad! The vibrant colors of the beets and oranges, combined with the creamy goat cheese and crunchy nuts, make this dish a feast for both your eyes and your taste buds. And let’s not forget the balsamic dressing – it ties everything together perfectly, giving the salad a tangy kick that complements the sweetness of the beets, oranges, and blueberries.
Roasted Beet Salad
Serves: 6
Prep time: 10 minutes
Total time: 10 minutes
Recipe Ingredients
Salad
5 ounces baby arugula or Spring mix
4-5 roasted beets
1/4 cup goat cheese, crumbled
1/4 cup red onion, sliced
1/3 cup pecans, candied or roasted
1/2 cup blueberries
1/2 cup oranges, peeled and sliced
Balsamic Vinaigrette (makes 3/4 cup)
3/4 cup quality balsamic vinegar
6 tablespoons honey
6 teaspoons Maille Dijon mustard (my favorite)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 1/2 cup quality extra-virgin olive oil
3/4 teaspoon Kosher salt and freshly cracked black pepper to taste
Preparation
Vinaigrette
Whisk together the balsamic vinegar, honey, mustard, garlic powder, and onion powder.
Stream in the olive oil and continuously whisk to emulsify the
olive oil into the vinaigrette.
Season with salt and pepper to taste.
Store in an airtight container in the refrigerator. The vinaigrette will keep up to 2 weeks.
Salad
Slice the roasted and cooled beets.
Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
To assemble the salad, add the arugula to a large bowl.
Add the marinated beets, goat cheese, onions, blueberries,
oranges, and goat cheese.
Drizzle on the dressing and toss to coat the ingredients well.
Enjoy!
Posted 3 hours ago by Creative Elegance Catering
Labels: beets blueberries brunch dinner feta cheese fresh and light lunch oranges red onions sided dish walnuts
Roasted Beet Salad
If you’re looking for a salad that’s both delicious and beautiful, look no further than this roasted beet salad! The vibrant colors of the beets and oranges, combined with the creamy goat cheese and crunchy nuts, make this dish a feast for both your eyes and your taste buds. And let’s not forget the balsamic dressing – it ties everything together perfectly, giving the salad a tangy kick that complements the sweetness of the beets, oranges, and blueberries.
Roasted Beet Salad
Serves: 6
Prep time: 10 minutes
Total time: 10 minutes
Recipe Ingredients
Salad
5 ounces baby arugula or Spring mix
4-5 roasted beets
1/4 cup goat cheese, crumbled
1/4 cup red onion, sliced
1/3 cup pecans, candied or roasted
1/2 cup blueberries
1/2 cup oranges, peeled and sliced
Balsamic Vinaigrette (makes 3/4 cup)
3/4 cup quality balsamic vinegar
6 tablespoons honey
6 teaspoons Maille Dijon mustard (my favorite)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 1/2 cup quality extra-virgin olive oil
3/4 teaspoon Kosher salt and freshly cracked black pepper to taste
Preparation
Vinaigrette
Whisk together the balsamic vinegar, honey, mustard, garlic powder, and onion powder.
Stream in the olive oil and continuously whisk to emulsify the
olive oil into the vinaigrette.
Season with salt and pepper to taste.
Store in an airtight container in the refrigerator. The vinaigrette will keep up to 2 weeks.
Salad
Slice the roasted and cooled beets.
Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
To assemble the salad, add the arugula to a large bowl.
Add the marinated beets, goat cheese, onions, blueberries,
oranges, and goat cheese.
Drizzle on the dressing and toss to coat the ingredients well.
Enjoy!
Posted 3 hours ago by Creative Elegance Catering
Labels: beets blueberries brunch dinner feta cheese fresh and light lunch oranges red onions sided dish walnuts