Spring has arrived a little late this year, as well as my third grandchild; eight days to be exact! But we are so very thankful for a healthy baby boy weighing in at a mere 8 lbs 10 oz! His big sister was more than willing to trade in her little doll for a live baby that slept in her arms. The miracle of birth, such a blessed gift from God! So if you have been wondering what happened to my blogging as of late, Nana duty took its place.
Now that I am back home, it’s time to jump into a delicious new recipe I created that’s a full nutritional powerhouse! I never was a fan of beets when I was a child, maybe because I only had them pickled. But as an adult I’ve grown to love many vegetables I wouldn’t touch as a kid; roasted beets are one of them. What I love about this Roasted Beet, Chevre, and Citrus Salad is the combination of the earthiness of the beets, with the tangy punch of the oranges and grapefruit. The finishing touch of the chevre (goat cheese) with toasted gluten-free croutons and a splash of Orange Vinaigrette makes this salad irresistible!
Assembling the Roasted Beet & Citrus Salad
If you begin with a variety of beets, your salad will display like a colorful work of art. Choose from golden, dark red, and Chiaggia, or other varieties to make your salad really pop. The beets will need to roast in the oven for about an hour, so be sure to count that in to your time allotment. And if you don’t like beets, maybe their nutritional punch will help change your mind. Beets help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification, so bring on the beets!
Slice oranges and grapefruit to add that tangy sweetness, then add the chevre and the croutons. Aside from the vinaigrette splashed on at the last-minute, that’s all there is to it!
Roasted Beet, Chevre, and Citrus Salad with Orange Vinaigrette
|Prep time||15 minutes|
|Cook time||1 hour|
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1 hour, 15 minutes
- 3 Medium Beets (different colorful varieties)
- 1 Large Orange (organic)
- 1 Medium Grapefruit (organic)
- 3oz Chevre Cheese (goat)
- 3 cups Salad Mix (organic)
- 1 cup Croutons (gluten-free)
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Orange Juice
- 1 tablespoon Honey
- 1 tablespoon Red Wine Vinegar
- Salt & Pepper
|Preheat oven to 400 degrees.|
|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.|
|slice the orange and grapefruit into 1/4" slices. Separate each section. Set aside.|
|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.|
|In a separate serving bowl, place sliced beets along edge, alternating colors. Add tossed salad to the center of the bowl.|
|Finish by adding small chunks of chevre cheese and gluten-free croutons.|
|In a small bowl, combine olive oil, orange juice, red wine vinegar, and honey. Blend until incorporated.|
|Salt and pepper to taste.|
This look yummy…I love beets…ever since I was a little girl and we always had them fresh from our garden. Can’t wait to try this!
I ate the whole bowl for dinner last night, so yummy! Hope you enjoy it. Let’s plan a kayaking trip together this summer!