Make Let's Get Ready for the Weekend!
I am sure everyone has been great about eating a sensible diet all week long...but just in case, here is a delicious salad that you can make for dinner tonight to launch you into the weekends festivities!
Roasted Beet and Orange Salad with Citrus Vinaigrette
Ingredients
4 cups of mixed spring greens washed and dried
2 oranges segmented
3-4 small beets roasted
1/2 cup toasted* hazelnuts roughly chopped
3-4 tbsp. crumbled goat cheese
2 tbsp. lemon juice freshly squeezed
1 tbsp. orange juice freshly squeezed
2 tbsp. extra virgin olive oil
2 tsp. honey
1/8 tsp. salt
freshly ground pepper to taste
Directions
Preheat oven to 400°F.
Wash beets really well, drizzle with a bit of olive oil, rub the oil in and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.
To make the vinaigrette, combine the olive oil, freshly squeezed lemon and orange juice, honey, salt and pepper and whisk until the dressing has emulsified. Set aside.
Arrange the roasted beets and segmented orange pieces over the salad and then top with goat cheese and hazelnuts. Drizzle the dressing over the salad and toss well or serve the dressing on the side.
Recipe Notes
*To toast the hazelnuts, spread them on a baking sheet and toast them in a 350°F oven for 8 to 10 min., stirring mid-way. Remove from oven, let cool and rub them together to loosen their skins.
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