Beautiful Beet & Citrus Salad
Beets are so nutritious. Oranges also go great with this treat of a salad. The slight bitterness of the arugula leaves tastes fantastic with the creaminess of goat cheese. This will be a hit with your friends and loved ones.
- 1 medium beet or 2 small (red or yellow—or a combo)
- 2 oranges
- 2 1/2 or 3 cup arugula lettuce (You can add sprouted arugula as an option)
- 1 to 1 1/2 cup fresh spinach
- 2 to 3 tbsp goat cheese
Preheat oven to 375°F
Wash the beet(s) and cut off the top and bottom. Don't peel them until after they are cooked.
In a small oven-safe container, pour ¼ cup of water inside so the beets don't get too dry and don't stick to the bottom. Cover with a lid or use aluminum foil. After 50 minutes, check the beet(s).You should easily be able to insert a toothpick into the beet when it's done. If not, add 10 minutes and check again.
While beets are cooking, cut the orange slices. If you cut in between the membranes of the orange, it will taste sweeter.
When the beets are done, take off the lid and let cool for about 15 minutes. When cool enough to handle, use a spoon or a small knife to scrape off the skin. Dice into bite sized-pieces.
Arrange the salad with all the ingredients and use the amount of dressing your prefer.
Whisk the dressing in a small bowl and add the desired amount.
Honey Citrus dressing
- ¼ cup olive oil
- juice from 1 orange (about ¼ cup)
- 2 tbsp red vinegar or apple cider vinegar
- 1 tsp honey
- salt & pepper to taste