There are salads and then there are SALADS! Trust me… this one is a SALAD that will make you swoon! First of all, roasting fresh beets makes all the difference in the world. And those golden beets… those are so, so good! And the goat cheese in this salad will win your heart over. Just make this.. you’re going to flip… and so will your guests! She’s a beauty too, don’t you think? Happy Summer friends!
Roasted Beets and Goat Cheese Salad
1-5 oz. bag spring or herb mix salad
2 oranges, cut into 1 inch segments
½ c. roasted, unsalted pecan pieces
8 small beets, 4 red and 4 golden, wash and trim stems down to 1 inch
Goat Cheese Mixture:
1-11 oz. goat cheese log
¼ c. plus 2 Tbsp. marscapone cheese
3 Tbsp. honey
Mix together until creamy. Cover and set in the refrigerator until ready to serve.
Preheat oven to 400 F. Wash beets and wrap each individually in foil letting the stem stick out of the top. Place on a foil lined rimmed baking sheet and roast for 45 minutes (if the beets are large, they will need to roast longer), or until tender. Let cool. Chop off the tops of each beet and with your fingers, remove the skins of each beet (it should slide off easily). Slice into 1/8 thick pieces. Refrigerate until ready to serve.
¼ c. fresh grapefruit juice
½ c. red wine vinegar
¾ c. grapeseed oil
2 small shallots, chopped
¼ tsp. salt
1/4 c. honey
Spread the goat cheese mixture on the bottom of a large shallow serving bowl. In a large bowl, toss the spring mix, beets, vinaigrette, pecans and orange segments, Place on top of the goat cheese mixture. Garnish with pecan pieces.