Roasted Beet & Goat Cheese Salad in a Citrus-Honey Vinaigrette

By á-2421

Ingredients

• 4 beets
• 4 ounces Goat cheese
• 4 cups baby spinach
• 1/4 cup walnuts, chopped
• Dressing
• Juice of 1 lemon
• Juice of 1 orange
• Juice of 1 lime
• 2 Tbsp liquid honey
• 1 tsp Dijon mustard
• 1 shallot, finely diced
• 1/2 cup olive oil
• Salt and pepper to taste
• Zest from the fruits for garnish

Preparation

Step 1

Preheat oven to 350. Cut of the top and bottom of the beets. Wrap beets in foil. Make sure they are thoroughly wrapped. Place the foil packet in a baking dish on the middle oven rack. Cook for 1-2 hours, depending on the size of the beets, until the tip of a knife inserts easily. Cool. Using a knife, remove the skin. Slice or cut as desired.

For the dressing, combine all ingredients. (You should have about 1/2 cup combined juice from the orange, lemon and lime.) Whisk to combine. Season with salt and pepper. Add additional olive oil if desired.

Toss the spinach in a little dressing. Create a tower of alternating layers of roasted beet slices and goat cheese. Drizzle a little extra dressing on top. Sprinkle with chopped walnuts and citrus zest.