Beet-Orange-Salad

Ingredients

  • 6 small beets
  • 5 tablespoons extra-virgin olive oil
  • 2½ tablespoons red wine vinegar
  • 2 teaspoons unsweetened cocoa powder
  • 1½ teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ounces baby salad greens
  • 2 medium oranges, peeled and cut into sections
  • 4 ounces crumbled goat cheese
  • ½ cup roasted pistachios or chopped walnuts

Directions

Preheat the oven to 400ºF. Wash the beets and place them on a baking sheet. Cook until tender, 60-75 minutes. Let cool until cool enough to handle, then gently rub off the skins. Cut each beet into 6-8 pieces.

Whisk together the olive oil, vinegar, cocoa powder, honey, salt, and pepper. Toss the salad greens in the vinaigrette and divide onto 6 salad plates. Top the salad with the beets, oranges, goat cheese, and nuts. Serve immediately.

Servings

Serves 6

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