The sweetness of roasted beets combines with tangy citrus to make this salad incredibly bright, fresh and flavorful.
Instructions
- Preheat oven to 400◦. Rinse and trim beets.
- Place beets in the center of a piece of aluminum foil.
- Drizzle beets with 1-2 tablespoons extra virgin olive oil.
- Fold foil to seal in beets and place on a baking sheet and roast for 45 minutes.
- Remove beets from oven and let cool.
- Peel off skin from beets while running under cold water.
- Thinly slice beets.
- In small bowl, combine 1 tablespoon white balsamic vinegar, sea salt, fresh cracked pepper, and whisk in 2 tablespoons roasted walnut oil until combined.
- Drizzle vinaigrette over sliced beets and citrus.
- Top salad with crumbled goat cheese and walnuts to serve.
Tip: Zesting the orange before peeling would add a great pop to your salad!
