Beet, Apple and Goat Cheese Salad With Orange Shallot Dressing |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 5 |
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I love roasted beets and goat cheese in salads and this one is a wonderful blend of flavors that complement each other nicely. From At Home Entertaining by Jorj Morgan, my favorite new cookbook! Ingredients:
2 lbs red beets |
salt & freshly ground black pepper |
olive oil, for drizzling |
1 lb granny smith apple |
12 cups boston lettuce, washed, dried & torn into 1-inch pieces (6 heads) |
4 shallots, minced (about 1/4 cup) |
1/3 cup orange juice, freshly squeezed (juice of 1 medium orange) |
2 tablespoons red wine vinegar |
1 teaspoon granulated sugar |
1/3 cup olive oil |
6 ounces goat cheese, crumbled |
Directions:
1. Preheat the oven to 400 degrees. Roast the beets by placing them on a sheet of aluminum foil. Season with salt and pepper and drizzle with olive oil. Wrap the foil around the beets and place onto a baking sheet. Bake for 60 minutes or until the beets are tender. Cool.
2. Peel the beets and slice into thin strips.
3. Cut the apples into thin slices.
4. Place the lettuce into a large salad bowl. Toss in the beets and apples.
5. Whisk together the shallots, orange juice, red wine vinegar and sugar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
6. Drizzle the salad dressing over the salad and toss until the leaves are just moistened. Top with crumbled goat cheese and serve.
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