Orange, Beet and Goat Cheese Salad
Serves 4Ingredients
- 2 beets
- 2 navel oranges, with juices
- 1 bunch (8 oz.) beetroot leaves
- 1 bunch (8 oz.) arugula
- 6 oz. soft goat cheese, crumbled
- 1/3 cup fresh pomegranate seeds
- 2 tablespoons olive oil
- salt and freshly ground pepper, to taste
- Preheat oven to 450º F.
- Wrap individual beets in aluminum foil and place on a baking sheet. Bake for 45-50 minutes, or until tender.
- Remove beets from oven and let cool completely before handling. Rub skin off with a paper towel and cut into wedges.
- Take oranges and cut both ends off. Use a paring knife, carefully cut the peel and white pith off of the fruit.
- Over a bowl, cut the oranges between the membranes to get full slices.
- Juice whatever orange you have remaining (including membranes) into a small bowl.
- Add olive oil to the orange juice, whisking continuously, and season with salt and pepper.
- Arrange beetroot and arugula leaves on serving plates, top with beet wedges, orange slices and pomegranate seeds, then add crumbled goat cheese.
- Serve with dressing.
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