Beets: A Salad with Goat Cheese, Oranges and Toasted Almonds

 

Beet Salad with Goat Cheese

 

I never thought I would ever say this, but I think I am starting to like beets.  The more I get them in my vegetable crate this season, the more it “forces” me to experiment with them.  I prefer to roast them.  It seems to soften the beet flavor a bit.  In this salad, I decided to slice the beets and serve them on the bottom of the salad.  It “anchors” the salad a bit (can you tell I married a photographer?).  This salad is PERFECT as a side dish or as a summer salad.  It provides a variety of flavors and the toasted almonds on top give it just a bit of crunch.

Beets: A Salad with Goat Cheese, Oranges and Toasted Almonds

Ingredients:

  • 2-3 beets (depending on the size)
  • olive oil
  • salt & pepper
  • 2 cups salad greens
  • Dijon vinaigrette (recipe follows)
  • 2 oz.  crumbled goat cheese
  • 1/3 cup toasted sliced almonds
  • 1 orange, peeled and cut in slices

 

Directions:

  • Preheat the oven to 400 degrees F.
  • Wash the beets and rub the dirt off.
  • Place them on a large enough piece of aluminum foil so you can wrap them up and drizzle them generously with olive oil.  Sprinkle with salt and pepper
  • Fold the edges of the aluminum together, to create a little loose package around the beets.  Make sure the edges are pressed together, so the package is sealed.
  • Roast on a baking sheet for about 45 minutes.  The time depends on the size of the beets.  After about 25 minutes, insert a fork into one of the beets to see how they’re doing.  The beets are done when a fork inserts and comes out easily.
  • Set aside to cool.
  • When cool enough to handle, peel and slice the beets.
  • Set aside to cool completely.
  • Toast the almonds over low heat.  Keep an eye on them, toss them a few times, to make sure they don’t burn.
  • Toss the the greens with enough vinaigrette to coat.
  • Arrange the beet slices on the plates or on a platter.
  • Top with the greens.
  • Arrange the orange slices over the salad.
  • Sprinkle with the crumbled goat cheese and toasted almond slices
  • Serve

Serves: 2

Dijon Vinaigrette:

  • 2 1/2 tbsp. red wine vinegar
  • salt & pepper to taste
  • 2 tsp. Dijon mustard
  • 1/2 cup extra virgin olive oil

Mix the vinegar, salt, pepper & Dijon mustard together.  Whisk (or in a food processor: mix).  While whisking (or with the motor running) slowly add the olive oil.

Enjoy!

(Recipe by: Marieke, aka HRH Mommy)

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One Response to Beets: A Salad with Goat Cheese, Oranges and Toasted Almonds

  1. Pingback: Beets – Little Girls Grow Up | M for Mommy

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