CITRUS BEET SALAD

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

Units Scale

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

1/4 cup extra virgin olive oil

2 Tbsp orange juice

2 Tbsp lemon juice

1 Tbsp champagne vinegar

2 tsp honey

1/2 tsp Dijon mustard

salt and black pepper, to taste

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Preheat oven to 400ËšF.
Remove greens from beet and scrub well. 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.
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.
Add all salad ingredients to a bowl of QUEEN CITY.
Drizzle with dressing and enjoy!

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