Roasted Beet, Chevre, and Citrus Salad with Orange Vinaigrette
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 15 minutes |
| Dietary | Gluten-free, Grain-free |
| Meal type | Salad |
Combine the earthy taste of roasted beets with the tangy punch of citrus and you have the perfect combination for a delicious salad.
Ingredients
salad
- 3 Medium Beets (different colorful varieties)
- 1 Large Orange (organic)
- 1 Medium Grapefruit (organic)
- 3oz Chevre Cheese (goat)
- 3 cups Salad Mix (organic)
salad (Optional)
- 1 cup Croutons (gluten-free)
vinaigrette
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Orange Juice
- 1 tablespoon Honey
- 1 tablespoon Red Wine Vinegar
- Salt & Pepper
Directions
| salad | |
| Step 1 | |
| Preheat oven to 400 degrees. | |
| Step 2 | |
| Wrap beets in aluminum foil and place in preheated oven for 1 hour. Remove from oven, unwrap foil and peel the skin from the roasted beets. Using a mandolin, slice the beets and set aside. | |
| Step 3 | |
| slice the orange and grapefruit into 1/4" slices. Separate each section. Set aside. | |
| Step 4 | |
| In a large bowl, add lettuce leaves. Take one slice of each variety of beet, chop and add to salad leaves. Add citrus sections and orange vinaigrette. Toss to evenly coat. | |
| Step 5 | |
| In a separate serving bowl, place sliced beets along edge, alternating colors. Add tossed salad to the center of the bowl. | |
| Step 6 | |
| Finish by adding small chunks of chevre cheese and gluten-free croutons. | |
| vinaigrette | |
| Step 7 | |
| In a small bowl, combine olive oil, orange juice, red wine vinegar, and honey. Blend until incorporated. | |
| Step 8 | |
| Salt and pepper to taste. | |
