Spring’s here! It’s time to lighten up with fresh vegetables and greens. Try this simple, fresh salad that brings together the nuanced flavors of vibrant citrus, peppery arugula, and smooth, creamy goat cheese.
3 red beets, washed, and destemmed
1 pound arugula, washed
8 ounces goat cheese, crumbled
1 cup orange vinaigrette dressing
½ cup fresh-squeezed orange juice
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Step 1 Preheat oven to 350° F.
Step 2 Place beets in a deep baking dish and cover dish with aluminum foil.
Step 3 Roast beets for 45 minutes, or until fork-tender. Remove from oven and allow to cool.
Step 4 Use a small paring knife to peel and slice beets in ¼-inch-thick rounds. Discard peels.
Step 5 In a small mixing bowl, whisk together all ingredients for the vinaigrette.
Step 6 Toss arugula with vinaigrette to coat and season to taste with salt and pepper.
Step 7 Arrange beets and arugula on plate. Garnish with crumbled goat cheese.