Roasted Beet Salad with Oranges, Walnuts & Goat Cheese
 
Prep time
Cook time
Total time
 
We made this salad for the teachers at school, but it's great for any occasion. Take it to a dinner party (just make sure you wrap carefully so the beets don't stain anything). Enjoy!
Recipe type: Sides
Occasion: Celebrations & Gatherings
Serves: 6-8
Ingredients
  • 3 or 4 medium beets (about 1½ pounds)
  • 8 sprigs thyme
  • ¼ cup walnut pieces
  • 3 navel oranges
  • 2 ounces goat cheese
  • 1 stem flat leaf parsley
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • sea salt
Instructions
  1. Preheat oven to 400 degrees. Scrub beets, remove greens and wrap in foil with thyme. Place on a baking sheet and roast until soft in the middle when pierced, about an hour depending on size. If the beets are different sizes, remove the smaller ones first as they become cooked.
  2. Unwrap beets and set them aside to cool completely.
  3. Use a sharp knife to peel two of the oranges, making sure to remove all of the white pith. Slicing across the segments (in between the stem and blossom ends), cut orange into round slices about ¼" thick. This will give you the nice star-shaped pattern in the middle. Set slices aside.
  4. Place a small frying pan over medium heat and add oil. Add walnuts and salt and toast them, shaking the pan to make sure they brown evenly and don't burn. When they are ready, pour walnuts onto a plate to cool.
  5. Peel cooled beets using a paper towel to rub and remove the skin. Slice into ¼" rounds. Set aside.
  6. Place orange and beet slices on serving platter in layers so that some of each show. Be careful - the beets will stain the oranges so you may not be able to move them around much.
  7. Scatter lumps of goat cheese on top and then the toasted walnuts.
  8. Drizzle with balsamic vinegar, olive oil and, if you want, another layer of salt.
  9. Tear a few parsley leaves from the stem and place around the plate for garnish.
Recipe by Doorstep Dishes at https://www.doorstepdishes.com/roastedbeetsalad/