I truly think that beets are underrated. They are so easy to make, taste so delicious and are so healthy. I know that many find them to be too “earthy” tasting for their palate, but that is exactly why you need to pair them with something sweet…like an orange!
It may seem like an unorthodox pair, but I think the textures and flavours of each, balance the other out. The savoury beet, the sweet orange, the creamy goat cheese and the crunch of the toasted walnuts…money!
Beets are ridiculously good for you. They are packed with nutrients and are thought to control blood pressure, help prevent cancer and work as an anti-inflammatory. They are also so beautiful in appearance and taste, so it’s easy to use them in a number of dishes. I often use them to colour other foods, such as smoothie bowls. Bottomline – get some beets, they are pretty, healthy and yummy!
Beet and Orange Salad with Goat Cheese
Serving size: 3-4 (as a side)
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
For the dressing:
- 2 tbsp freshly squeezed orange juice
- zest of one orange
- 1/2 tbsp honey
- 1/2 tbsp dijon mustard
- 6 tbsp olive oil
- pinch of salt
- a few grinds of fresh black pepper
For the salad:
- 6 beets, washed
- 1 tbsp honey
- 1/4 cup walnuts, rough chop
- 1 orange, sectioned
- 1/4 cup goat cheese
- fresh parsley for topping
- Preheat oven to 400 degrees Fahrenheit.
- Place beets on a large piece of tin foil and wrap into a package, making sure there are no open areas where the steam can escape. Place tin foil package on a baking sheet and then in the oven for an hour and fifteen minutes, or until a knife can easily be inserted. Remove from oven and carefully open the package. Let the beets sit for 1-2 minutes and then use two paper towels – one to hold the beet and one to rub off the skin – to peel the beets. Dice the cooked beets and place in a serving bowl. Reduce oven to 350 degrees.
- For the dressing – Add all dressing ingredients into a mason jar or container with a lid. Shake until fully combined. Set aside.
- Line your baking sheet with parchment paper. Lay your walnuts on the parchment and drizzle the honey over them. Toss to combine and spread out in a single layer. Bake in oven for 8-10 minutes, watching carefully to avoid burning. Remove from oven and let cool completely.
- Add your orange sections to the serving bowl with the beets. Drizzle with preferred amount of the dressing and toss. Taste and add another pinch of salt and pepper, if needed. Right before serving – crumble the goat cheese on top of the salad. Add the walnuts and fresh parsley. I suggest letting the salad sit in the fridge for at least an hour before serving.