ROASTED BEET SALAD WITH GOAT CHEESE AND HONEY-ORANGE VINAIGRETTE

SERVES 4

This salad combines the wonderful flavors of roasted beets and sautéed beet tops with the tangy flavors of goat cheese and the vinaigrette. It is so good.

INGREDIENTS

4 small red beets with tops

2 tablespoons olive oil, divided

1-1/2 tablespoons minced fresh garlic, divided

1 package (5 ounces) baby spinach leaves

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon orange juice

Salt and pepper to taste

1 ounce mild goat cheese, crumbled

Remove the tops from the beets. Clean and cut into 3-inch pieces. Preheat the oven to 375° F. Peel the beets; cut into halves or quarters and place in a baking dish in one layer. Drizzle with 1 tablespoon of the olive oil and add 1/2 tablespoon of the garlic, salt and pepper. Roast until tender, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the remaining 1 tablespoon of garlic, then the beet tops, salt and pepper. Cover and sauté until tender, adding a little water if necessary, about 10 minutes. Remove from pan and cool. Cut the cooled beets into bite-sized pieces.

To serve, place the beet tops on a platter or divide on individual plates. Top with the spinach leaves and then the chopped red beets. In a small bowl, combine the honey, mustard, orange juice, salt and pepper. Whisk well until combined and emulsified. Drizzle the vinaigrette over the salad. Top with the crumbled goat cheese. Serve immediately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.