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CITRUS BEET SALAD

Vibrant earthy beets, tangy citrus, and goat cheese bring freshness to the table, even in winter.

  • Author: 80 Acres Farms
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 Servings 1x

Ingredients

Units Scale

FOR THE SALAD

3 medium beets, roasted

Extra virgin olive oil, for drizzling

Salt and black pepper, to taste

4 oz 80 Acres Farms QUEEN CITY

1 orange, peeled and segmented

1/8 cup red onion, thinly sliced

2 oz goat cheese, crumbled

1/4 cup pistachios, shelled

FOR THE DRESSING

1/4 cup extra virgin olive oil

2 Tbsp fresh orange juice

2 Tbsp fresh lemon juice

1 Tbsp champagne vinegar

2 tsp honey

1/2 tsp Dijon mustard

Salt and black pepper, to taste

Instructions

FOR THE SALAD

  1. Preheat oven to 400˚F. Remove greens from beet and scrub well.
  2. Drizzle each beet with olive oil. Individually wrap the beets and place them on a rimmed baking sheet. Bake for 50 – 70 minutes or until easily pierced with a fork.
  3. Remove from the oven, let sit until you can carefully remove the foil, and let cool. When they are cool enough to touch, peel the skins then slice the beets into wedges and season with salt and pepper.
  4. Place the QUEEN CITY in a large bowl. Layer salad ingredients on top.
  5. Drizzle with dressing. Serve and enjoy!

FOR THE DRESSING

  1. Combine dressing ingredients in a small bowl.
  2. Whisk together all ingredients. Set aside.