Roasted Beet Salad with Citrus Vinaigrette
We love roasted beets in a salad, especially when there's goat cheese and walnuts involved. The citrus vinaigrette is light and the perfect accompaniment.
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Trim the tops and bottoms off the beets and wrap them individually in foil. Roast them for 50-60 minutes, or until a fork is easily inserted into the largest beet. Remove from the oven and unwrap the foil to let them cool.
Using a mandoline or very sharp knife, thinly slice the carrots. Chop the endive and throw the carrots, endive, lettuce and walnuts into a salad bowl. Add the goat cheese if you're using it.
To make the salad dressing, add the freshly-squeezed orange juice, lemon, vinegar, olive oil and garlic into a jar with a lid. Shake vigorously to combine. Season to taste with salt and pepper.
Once the beets have cooled, cut them into small wedges. Add the beets to the salad and drizzle some of the dressing over the top. Taste and season with more salt and pepper if needed.
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