My new obsession is Beet Salad with Goat Cheese and Orange Vinaigrette Dressing. I know, kind of random. But, the bright orange dressing, creamy goat cheese crumbles and earthy beets were made for each other. The perfect blend of flavors!
Do you like beets? If not, I’m sad for you. Just like I feel sad for all the folks that don’t like cilantro. You either love ’em or hate ’em. And, I love them!
Last month I attended a blog conference in Portland. While there a few other bloggers and I attended a hosted dinner at Swank and Swine. The food was unique and flavorful. We sampled a truly indulgent menu that included roasted pork belly, beet salad and seared duck breast. And don’t even get me started on the Maple Bacon Ice Cream!!!
But it was the Beet Salad with sorrel, smoked chèvre and lemon vinaigrette that really stood out. It was gorgeous (I would show a pic but unfortunately the dim restaurant lighting did not do it justice). The salad was perfectly balanced with the earthy beets, creamy cheese and bright flavorful dressing. I had to come home and create my own version.
The dressing I made for this salad is a simple orange vinaigrette. Four ingredients . . . no fuss.
Boil or roast your beets and remove the skins. Or, be lazy like me and use ready to eat beets such as Love Beets. So easy and convenient.
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- 1/4 Cup Fresh Squeezed Orange Juice
- 2 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 1/2 teaspoon Stone Ground Mustard
- Pinch Salt/Pepper
- Fresh Baby Romaine or a Peppery Greens Salad Blend
- Micro Greens
- 4-5 Cooked Beets - cut into chunks
- Goat Cheese Crumbles
- 1 Orange - segmented
- Combine all ingredients in small jar. Secure jar lid and shake vigorously before serving.
- Layer salad ingredients in your preferred amounts. Dress with vinaigrette.
- Makes 1/2 cup vinaigrette.