Good morning Darlings,
Today’s recipe was contributed by a good friend and guest blogger. My friend, Mother Goose, (true story, it’s on her birth certificate), contributed this recipe as an accompaniment to my Goat Cheese Stuffed Chimichurri Chicken Piccata
While I paired my dish with Brown Rice and Peas, she opted for a delicious, light salad. I hope you enjoy as much as I did.
Servings: 6
Calories: 245kcal
Ingredients
- 4-6
organic beets - 1 orange chopped with juice reserved
- 2-3 tbsp olive oil
- 1 cup goat cheese
- salt
Dressing
- 1 orange juiced
- 2 tbsp olive oil extra virgin
- 1 tbsp dijon mustard
- 2/3 cup rice wine vinegar
- 1 tbsp chopped mint
- 1 clove garlic finely minced
- 1 tbsp honey
Instructions
Roasting the Beets
- Preheat oven to 425°
- Line baking sheet with foil
- Remove the tops and roots of the beets and peel. Cut into quarters
- toss lightly in a little olive oil and a little salt and place on baking sheet
- roast for 1 hour or until you can pierce easily with a knife
- Let cool completely before chilling
Dressing
- Chop the mint and garlic
- Juice the orange
- whisk the Dijon, vinegar, juice, olive oil, mint, garlic, and honey together and set aside
Salad
- peel and segment the orange, chopping coarsely. Reserve any juices
- add the chilled beets and the goat cheese
- Serve on a bed of lettuce
Notes
Momma G - I love you. You have been my cheerleader, friend, mirror and muse for a decade
Nutrition
Calories: 245kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 211mg | Potassium: 267mg | Fiber: 3g | Sugar: 11g | Vitamin A: 543IU | Vitamin C: 26mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Let us know how it was!
