Recipe: Beet Salad With Oranges, Pistachios, Goat Cheese
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Today's recipe is for a colorful and healthy salad with roasted beets, sliced oranges, pistachios and goat cheese.
1 orange per serving
Red wine vinegar
While this recipe calls for a mixture of arugula, spinach and radicchio, any combination of mixed greens will work.
Try to buy small to medium-sized beets or you can cut them in half if they are large. Place them, unpeeled, on a double layer of aluminum foil, drizzle them with a little olive oil, tightly wrap them up and place the package into a preheated 400-degree oven. Depending on the size, they will take somewhere between 45 minutes an an hour to roast and you'll easily be able to insert a knife into the center when they're done.
Let those cool down until they're cool enough to handle and then run them under cold water to remove the outer skins and slice them into bite size pieces.
Count on one orange per serving. Cut the top and bottom off and use your knife to cut the peel off. Cut them crosswise into 1/2-inch thick wheels.
Next, squeeze the juice from the sliced tops and bottoms of the oranges into a mixing bowl and add 2 parts extra virgin olive oil to that and a little splash of red wine vinegar, add a crack of black pepper and whisk it up.
At this point, assemble each individual salad. Place a handful of the greens on a plate and top that with some sliced oranges and sliced beets, sprinkle on some pistachios and crumbled goat cheese, spoon a little vinaigrette over the top and finish with an optional sprinkling of kosher salt or sea salt.