Salads & Bowls

Beet Salad with Blood Oranges, Goat Cheese, and Walnuts

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4
Beet Salad with Blood Oranges, Goat Cheese, and Walnuts
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Ingredients

  • 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
  • Freshly ground pepper

    • Directions

    • 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.
    • Meanwhile, make the dressing. 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.

     

    Categories: Salads & BowlsVegetables & SidesVegetablesSauté / Pan FryItalianExtra VirginWhite Wine VinegarSaladsSide Dish

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    Categories

    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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