Beet, Orange and Goat Cheese Salad

Aug 19, 2013

Beet, Orange and Goat Cheese Salad

Weekly Menu:

Pan seared salmon, sautéed asparagus and roasted parsnips

Grilled chicken, sautéed green beans and mushrooms, and roasted sweet potatoes

Turkey lasagna

Chicken and black bean enchiladas with guacamole

Pork tenderloin with beet, orange and goat cheese salad and cous cous


Beet, Orange and Goat Cheese Salad

Cooking time:45 minutes


4-8 beets, depending on size

2 oranges

1 tsp. champagne vinegar

4 oz. goat cheese, crumbled

Olive oil

Salt and pepper, to taste

Cooking Instructions

Wash the beets and trim the ends.  Make a packet out of aluminum foil and drizzle the beets with several teaspoons of olive oil.  Season with salt and pepper and seal the edges of the foil packet.  Roast at 375* for 25 minutes to an hour, depending on the size of the beets.  When they are done, they will be easily pierced with a fork.  Allow to cool for a few minutes; then, using a paper towel, slide the skin off of the beet and cut into bite size pieces.  Meanwhile, peel or slice the peel off of one orange and cut into segments.  Toss the orange segments and beet pieces together and top with the crumbled goat cheese.  Juice the remaining orange and whisk with the vinegar and several tablespoons of olive oil to make a vinaigrette. Season to taste, then drizzle over the beets and oranges.  Serve over greens, like arugula, or a grain, like quinoa or cous cous, for an entree salad, or enjoy on its’ own.

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