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News 4 Cooks: Roasted Beet Salad - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Roasted Beet Salad

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Gourmet Girls: Roasted Beet Salad

6small red beets, scrubbed, tops off, havled or quartered

1 orange, segmented

2tablespoons olive oil

1/2teaspoon sea salt

1/2teaspoon cane sugar

1/2cup goat cheese (or blue cheese or feta)

1 bunch choice of lettuce (ex: butter lettuce, arugula, mache, romaine)

Orange Citrus Viniagrette

2/3cup rice wine vinegar

1/3cup orange juice

2tablespoons olive oil

2tablespoons chopped fresh mint

2tablespoons chopped fresh parsley

1tablespoon Dijon mustard

1teaspoons minced garlic

1-2teaspoon honey or agave

To Roast the Beets: Pre-heat oven to 425. Mix beets with oil, salt, and sugar cane. Spread on parchment paper lined baking sheet and roast for about 45 minutes. Rotate after 25 minutes to make sure they roast evenly. Roast until they are soft to a fork poke.

Lay a bed of lettuce in a large bowl or serving plate and scatter orange pieces, goat cheese and beets on top and drizzle with Orange Citrus Vinaigrette

Instructions for Orange Citrus Vinaigrette Whisk together the vinegar, orange juice, oil, mustard, garlic, mint, parsley and honey in a bowl or put in a jar and shake; store in refrigerator.

*additional toppings: sesame seeds, pumpkin seeds, dried cranberries, toasted or candied pecans or walnuts! 

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