Roasted Beet and Orange Salad - Vegetarian

The Citrus Roasted Beetroot Symphony combines the earthiness of roasted beets with the bright, zesty sweetness of fresh oranges. Sprinkled with crunchy walnuts and creamy goat cheese, this salad is a celebration of flavors and textures. Served on a bed of mixed greens, it creates a colorful and visually appealing dish perfect for any occasion.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Salad

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

4 medium beets

2 large oranges

1/4 cup walnuts

1/4 cup crumbled goat cheese

3 cups mixed greens

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).
Wash and peel the beets. Cut them into wedges and place on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 30-35 minutes or until tender.
While the beets are roasting, peel and segment the oranges, removing any seeds.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
Once the beets are roasted, let them cool slightly. In a large salad bowl, combine the mixed greens, roasted beets, orange segments, and walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle the crumbled goat cheese on top before serving.

Nutrition (per 100g)

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Roasted Beet and Orange Salad – Vegetarian