Serves: 4 | Time: 30 minutes
This colorful and refreshing salad makes use of sweet and earthy storage beets as well as citrus fruit that’s in season during the winter. It’s a great way to brighten up any meal!
INGREDIENTS
Salad
- 3-5 medium sized beets
- 3-4 medium sized oranges (I used 2 blood oranges and 2 clementines)
- 2 ounces of cheese (goat chèvre or feta crumbled into pieces)
- Thinly sliced shallots (approximately 2 tablespoons)
- Microgreens
Dressing
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper
DIRECTIONS
- Preheat oven to 375 degrees. Drizzle each whole beet in olive oil and wrap individually in foil. Place on a pan and bake for approximately one hour, until the beets are tender and easily pierced with a knife.
- Remove beets from oven and allow to cool until you’re able to handle them. Once cool, peel the skin off with your hands. Cut them into 1/4 inch rounds and place in refrigerator for a few minutes to chill.
- Use a knife to cut the peel off the oranges and cut them into 1/4 inch slices.
- Mix the dressing ingredients (balsamic, olive oil, honey or maple syrup, garlic, and garlic) in a bowl and whisk to emulsify. Season with salt and pepper to taste.
- Arrange beets, oranges, micro greens, shallots, and cheese on a large serving plate. Drizzle with balsamic dressing.