Beet root salad with blood oranges and goat's cheese
Enjoy a vibrant mix of earthy beets, tangy blood oranges, and creamy goat's cheese in this delightful salad bursting with flavors and textures.
Ingredients:
- 1/4 cup blood orange juice (from about 1 blood orange)
- 1 tablespoon molasses
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 shallot, diced
- salt and pepper to taste
- 3 blood oranges, peeled, sectioned
- 1 beets, boiled, peeled and sliced
- 60g goat's cheese
- 260g baby arugula, or other green
Instructions:
- Cut off the leafy green parts of the beets, place them in a large pot and cook the beets until they are easily pierced with a knife, typically for around 30 minutes. Let them cool down. Peel the beets and slice them.Mix together orange juice, molasses, vinegar, olive oil, and shallot in a spacious bowl. Add salt and pepper to the vinaigrette, to taste.Arrange the salad with the rest of the ingredients however you like and pour the dressing over it.
Summary:
- Calories: 813 kcal
- Fat: 42 g
- Protein: 24 g
- Carbs: 98 g
- Potassium: 2603 mg
- Magnesium: 263 mg