Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Ingredients:

Instructions:

Preheat oven to 400 degrees. Rub beets with regular olive oil, wrap in foil and place on sheet pan in oven for at least 45 minutes or till fork tender.  Once done, remove and let cool.  Wear rubber gloves to protect your hands from beet stains while removing skins.  Toast pine nuts briefly in oven for 3-4 minutes.  Set aside to cool.  Divide greens between plates.  Slice beets.  Arrange alternate slices of beets, cheese and orange segments on greens.  Place a few sliced rings of red onion on top.  Drizzle lightly w/ Traditional Balsamic Vinegar and Blood Orange Olive Oil.  Sprinkle with pine nuts.  Season to taste with salt and pepper.  Serves 2 as main course; 4 as side dish.

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

Iris' Roasted Beet, Orange and Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

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This entry was posted in Balsamic Vinegar Recipes, Blood Orange Olive Oil Recipes, Olive Oil Recipes, Traditional Balsamic Recipes and tagged , , . Bookmark the permalink.

2 Responses to Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil

  1. Pingback: Sauteed Greens | gourmetblends

  2. Pingback: A Flavorful Bounty: Wagyu Hanging Steak with Summer Chioggia Beet Salad « Cow Tales By a CowGirl Cook

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