Beet Salad with Blood Oranges, Goat Cheese, and Walnuts

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
  • 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
      • 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.




    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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