Simple salads are a summer’s night dream. Around here, we are always looking for easy recipes that pack a big punch. This roasted beet and grilled citrus salad is no exception.
With essentially only four ingredients, you will be making this all summer…and into the fall. The meaty beets paired with the caramelized citrus is a perfect combination. Oh, and that goat cheese. Well, nothing pairs better with roasted beets than goat cheese.
Recipe: Roasted Beet and Grilled Citrus Salad
Serves 4, salad portion
3 large red beets
1 large navel orange (or tangelo or tangerines…any of your favorite citrus)
A handful of spring greens
3 – 4 ounces of chevre (goat cheese)
A pinch of salt and pepper
1 teaspoon olive oil
Directions
Preheat the over to 400 degrees. Cut them stems and leaves off of the beets, and rinse and lightly scrub. Individually wrap each beet in foil. Place the beets in the 400 degree oven for 45 – 50 minutes or until barely soft.
While the beets are roasting, slice the orange into 5 thin slices. Heat your grill to medium heat. Place the slices face down on the grill for 3 – 5 minutes each side. You want nice grill marks.
When the beets are finished roasting, take them out and let them cool. Once cool enough to touch, with your thumb, gently apply pressure in a downward motion to peel the beet. The skin will just peel off. Cut the beets in 1″ cubes.
Now you are ready to plate!
First layer your spring greens on a platter or in a bowl. Toss in the beets. Place 4 or the orange slices and the goat cheese (either broken up into 2 – 3 large pieces or smaller sections) in with the beets. Sprinkle with salt and pepper. Then drizzle with olive oil and the juice from the remaining grilled slice.
Enjoy!
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