Roasted Beet Orange and Goat Cheese Salad
Chef Michael Welch puts together the BEST flavor combo for beets! This salad is simple to make, too!
- 3 large beets
- olive oil enough to coat beets
- 1/2 tsp salt
- 1/4 cup orange juice
- 1 tsp ground cumin
- 1 tsp Dijon mustard
- 1/2 tsp cracked black pepper
- 2 Tbsp apple cider vinegar
- 1/2 cup olive oil
- 1 orange
- 2 cups mixed greens
- 2 oz crumbled goat cheese
- 2 oz toasted pecans or walnuts
Remove the tops from the beets and rinse until clean.
Toss with olive oil & salt. Roast at 375° for 20 minutes or until a toothpick can easily pierce the middle of the beet.
Rub with a towel while still warm to remove skin and cut into bite sized pieces
Combine orange juice, cumin, Dijon, black pepper and vinegar. Whisk or blend to incorporate.
Slowly drizzle in the olive oil until emulsified. If it comes out too thick, add a little water to reach desired consistency.