ORANGE SALAD, ROASTED BEET & GOAT CHEESE

ORANGE SALAD, ROASTED BEET & GOAT CHEESE
ORANGE SALAD, ROASTED BEET & GOAT CHEESE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (4-ounce) red beet

  • 2

    navel or blood oranges

  • 1

    tablespoon olive oil

  • 1

    tablespoon white-wine vinegar

  • 1

    teaspoon Dijon mustard

  • Coarse salt and freshly ground black pepper

  • 2

    (6-ounce) bunches arugula, stems trimmed

  • 1

    (5-ounce) log goat cheese, crumbled

Directions

Preheat the oven to 450 degrees. Wrap the beet tightly in aluminum foil and place on a rimmed baking sheet. Cook until tender when pierced with a paring knife, about 45 to 50 minutes. When cool enough to handle, remove the skin by rubbing all over with paper towels. Cut beet into small wedges. Meanwhile, segment oranges: Slice off the stem and blossom ends, and cut away the peel, following the fruit's curve. Cut along the membranes to release the segments, and set aside. Squeeze juice from membranes into a large bowl. Add the oil, vinegar and mustard to orange juice in bowl; season with salt and pepper, and whisk to combine. Add arugula and toss; divide among 4 plates. Top with beet wedges, orange segments and goat cheese; serve immediately.

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