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.

Roasted Beet Salad

Refreshing, light, lovely and has delicious contrasts

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Prep Time: 10

Cook Time: 1

Chill Time: 1 30

Total Time: 2 40

Course: Salad

Cuisine: American

Keyword: beets, dijon, honey, mint

Servings:

Calories: 245kcal

Equipment

Williams Sonoma Goldtouch half sheet baking tray

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

US Customary - Metric

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

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Roasted Beet Salad