Roasted Beet & Citrus Winter Salad
Roasted beets, segmented oranges, toasted hazelnuts, and creamy goat cheese over mixed winter greens with a sherry vinaigrette. The salad that proves winter eating doesn't have to be all stews and soups. Beautiful enough for a holiday table, practical enough for a weeknight.
Ingredients
🌱 From Your Homestead
- roasted beets (3 medium, cubed)
- winter greens (4 cups — arugula, endive, or radicchio)
🛒 From the Store
- oranges or blood oranges (2, segmented)
- goat cheese (3 oz, crumbled)
- hazelnuts (1/3 cup, toasted and chopped)
- sherry vinegar (2 tbsp)
- olive oil (3 tbsp)
- Dijon mustard (1 tsp)
- honey (1 tsp)
- salt
- pepper
How to Make It
- Gather your ingredients: roasted beets (3 medium, cubed), winter greens (4 cups — arugula, endive, or radicchio), oranges or blood oranges (2, segmented), goat cheese (3 oz, crumbled), hazelnuts (1/3 cup, toasted and chopped), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: roasted beets (3 medium, cubed), winter greens (4 cups — arugula, endive, or radicchio).
- Segment the oranges over a bowl to catch the juice — that juice goes straight into the vinaigrette. A few tablespoons of fresh citrus juice in the dressing ties the whole salad together. Cube the beets instead of slicing them so every forkful has some beet, some orange, and some cheese.
- Cook for approximately 15 min (with pre-roasted beets). Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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