Beet Salad with Blood Oranges, Goat Cheese, and Walnuts

Extra Virgin
  • Salad:
  • 2 beets, stems and greens removed
  • Baby spinach
  • 2 small blood oranges, sectioned
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1 oz goat cheese, crumbled
  • Dressing:
  • 1/4 cup white wine vinegar
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper
    • Salad: Place beets in saucepan; pour in enough water to cover and bring to boil. Simmer for 30 minutes or until beets are tender when pierced with a fork. Let cool to room temperature.

      Dressing: Meanwhile, whisk together vinegar, olive oil, mustard, and salt and pepper to taste.

      Quarter beets, then cut into 1/4-inch-thick slices. Arrange bed of baby spinach on serving plate; layer oranges and red onion slices over top. Top with walnuts and crumbled goat cheese. Drizzle with dressing.

    Prep Time

    10 min


    Cook Time

    30 min


    Total Time

    40 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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