Beet and Citrus Salad with Baby Greens and Goat Cheese
Beets are loaded with vitamins and minerals, and also contain inorganic nitrates and pigments that have a number of health benefits.
This salad is beautiful to look at, bursting with colour and seasonal flavours. It combines the earthy sweetness of beets with citrus and tangy goat cheese. A combination that tastes light and fresh. |
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
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Sweet, tangy and delicious!
ANY TIPS FOR MAKING BEET AND CITRUS SALAD WITH BABY GREENS AND GOAT CHEESE?
Use fresh beets to prepare this salad. No shortcuts here. Fresh beets take a bit more time to prepare, but the texture and flavour are amazing and totally make this dish!
The beets I used come from our favourite organic farm just outside Belgrade (Organic agricultural farm Radivojević). I order seasonal produce from them each week. On Sunday mornings, the farmer, Nikola, delivers a crate full of fresh, local organic goodies to our door. What's not to love about that?
The beets I used come from our favourite organic farm just outside Belgrade (Organic agricultural farm Radivojević). I order seasonal produce from them each week. On Sunday mornings, the farmer, Nikola, delivers a crate full of fresh, local organic goodies to our door. What's not to love about that?
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Beet and Citrus Salad with Baby Greens and Goat CheeseRecipe Makes: 4 servings
Prep Time: 20 minutes Cook Time: 60 minutes |
INGREDIENTS
2-3 large beets
1 large orange, de-seeded and segmented
2 cups fresh baby greens, washed
100g goat cheese, crumbled
Dressing
2 Tbsp (30mL) olive oil
1 Tbsp (15 mL) orange juice
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) honey
1 tsp (5 mL) ancient grain dijon mustard
2-3 large beets
1 large orange, de-seeded and segmented
2 cups fresh baby greens, washed
100g goat cheese, crumbled
Dressing
2 Tbsp (30mL) olive oil
1 Tbsp (15 mL) orange juice
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) honey
1 tsp (5 mL) ancient grain dijon mustard
INSTRUCTIONS
1. Scrub beets clean, then cook in a steamer basket until tender. Depending on the size of your beets, this may take anywhere from 30-60 minutes. Once the beets are cool enough to handle, rub off the skins and cut them into bite-size chunks.
2. While your beets cool, peel, deseed, and segment your orange. Discard orange peel and membrane.
3. Arrange greens on a platter, top with beets, orange segments and crumbled goat cheese.
4. For the dressing, combine olive oil, orange juice, red wine vinegar, honey, and mustard in a jar with a lid. Shake well to combine, then pour dressing over the salad just before serving.
Enjoy!
1. Scrub beets clean, then cook in a steamer basket until tender. Depending on the size of your beets, this may take anywhere from 30-60 minutes. Once the beets are cool enough to handle, rub off the skins and cut them into bite-size chunks.
2. While your beets cool, peel, deseed, and segment your orange. Discard orange peel and membrane.
3. Arrange greens on a platter, top with beets, orange segments and crumbled goat cheese.
4. For the dressing, combine olive oil, orange juice, red wine vinegar, honey, and mustard in a jar with a lid. Shake well to combine, then pour dressing over the salad just before serving.
Enjoy!
