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Roasted Beet Salad with Goat Cheese and Balsamic Dressing


  • 2 pounds fresh beets, trimmed
  • Olive oil
  • Sea salt
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 package (14 oz.) mixed salad greens
  • 2 large oranges, peeled, sectioned and cubed
  • 1 container (4 oz.) crumbled goat cheese
  • 1 cup toasted walnuts


  1. Preheat oven to 450°F.
  2. To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
  3. Bake for 45 minutes to 1 hour or until beets are tender.
  4. Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
  5. To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
  6. On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.

Serves: 4



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