Roasted Beet Salad with Goat Cheese and Smoky Orange Vinaigrette
Author: Talia Bunting
Recipe type: Salad
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
- ⅓ cup of kumquats sliced
- 4 large beets cut into 1 inch chunks
- ½ cup of sliced almonds
- 3 ounces of goat cheese
- 6 ounces of arugula
- ¼ cup of pomegranate seeds (optional)
- ½ cup of olive oil (plus extra for roasting the beets)
- 1 small shallot minced
- 2 tablespoons of balsamic vinegar
- ½ teaspoon of dijon mustard
- 1 tablespoon of orange juice
- ½ teaspoon of orange zest
- 4 drops of liquid smoke
- Preheat oven to 375.
- Place beets in mixing bowl and toss in olive oil and season with kosher salt. Roast until tender, about 30-45 minutes.
- In mason jar combine shallot, mustard, olive oil, vinegar, orange juice, zest and liquid smoke. Shake until emulsified.
- Once beets are finished, toss arugula, beets, kumquats, pomegranates, almond slices. Then add cheese and toss. Dress salad and serve
Recipe by Talia Bunting at https://www.taliabunting.com/roasted-beet-salad/
3.5.3208