How to Baby Beet Salad With Orange Vinaigrette and Goat Cheese

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By scoobydu
User-Submitted Article

Article Rating: (7 Ratings)

The combination of the tangy and sweet compliment the beets very nicely without overwhelming them. The goat cheese gives it an extra dimension of flavor. Even the most hard core beet haters won't be able to resist this! And your family or guests will be so impressed with how pretty it looks arranged in individual serving dishes! Serves 1-2.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

SALAD
2 bunches of baby beets
1/4 cup chopped onion
olive oil
1 orange peeled & sliced thin
crumbled Feta or goat cheese (Feta is cheaper and easier to find)
Coarsely chopped walnuts
VINAIGRETTE:
1 Tbsp. raspberry vinaigrette
1 Tbsp. orange juice
1 1/2 Tbsp. olive oil

Step 1

Preheat oven to 350.
Step 2

Cut off the beets greens, leaving about 1" of stem on the beets.
Step 3

Wash beets under cold water, being careful not to break the skin.
Step 4

Toss washed whole, unpeeled beets with a little olive oil in a roasting pan. Cover tightly with foil and bake in pre-heated oven 25 minutes.
Step 5

Toss onion with a little olive oil, add to roasting pan with beets and cook 15 minutes more or until beets are tender when pierced with a fork (similar to the way a potato feels when cooked).
Step 6

Remove beets and allow to cool slightly. Remove skins with your fingers under cold running water. Cut off root and stem ends. Slice beets and arrange in individual serving dishes.
Step 7

Prepare vinaigrette by mixing vinegar, juice and oil. Whisk by hand or blend in a blender until very well emulsified (i.e. doesn't separate).
Step 8

Top beets with onions, then orange slices, then nuts and cheese. Drizzle 1-2 teaspoons of dressing over just before serving (careful: a little bit of dressing goes a LONG way)