Beet & Goat Cheese Salad with Blood Orange Vinaigrette

1 pkg or 4 cups of baby salad greens, cleaned and driedĀ 

1 pkg or 6-8 small cooked or roasted beets (I buy them already cooked), chopped into 1 inch pieces

8 oz. goat cheeseĀ 

1/4 cup chopped nuts (I used the "Slightly Sweetened" Walnuts from Trader Joe's)


Blood Orange Vinaigrette


5-6 small blood oranges, juiced - should have about 1 - 1 1/2 cups

1 tablespoon unfiltered honey

1/2 cup oil some unflavored oil since you want the taste of the oranges to come through. (I use less oil than the typical dressing recipe which is 1 part acid to 3 parts oil)

1 tablespoon champaign vinegar

1 teaspoon dijon mustard

salt and pepper


In a large mixing bowl, add your clean greens, beets, and goat cheese (torn into small pieces). Add a couple of spoonfuls of vinaigrette to the salad and mix lightly. Taste a green to see if you have enough dressing. If not add a bit more. Add nuts and mix well. Serve immediately.

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