Roasted beet salad

Indulge in the savory symphony of flavors with our Roasted Beet Salad. Enjoy the vibrant colors and bold taste of this culinary masterpiece.

Ingredients:

• 4 red beets, scrubbed
• 1 tablespoon extra-virgin olive oil 
• 1 tablespoon fresh orange juice 
• Kosher salt and freshly ground black pepper 
• 1 small shallot, chopped 
• 2 tablespoons fresh orange juice  
• 1 teaspoon honey 
• 1 teaspoon Dijon mustard 
• Juice of 1 lemon 
• Kosher salt and freshly ground black pepper 
• 1/4 cup extra-virgin olive oil 
• 1 tablespoon roasted hazelnut oil 
• 4 cups baby kale 
• 1 avocado, sliced 
• 2 tangerines, segmented 
• 1/2 cup crumbled goat cheese 
• 1/4 cup hazelnuts, toasted and chopped 

Instructions:

1. To cook the beets: Preheat your oven to 200 °C.
2. Mix the beets with oil, orange juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a baking dish. Roast them until they are soft enough to be pierced with a fork, which should take between 45 minutes and 1 hour. Let them cool down. Once they are cool, you should be able to easily remove the skin. Cut the beets into quarters and set them aside.
3. To prepare the dressing: Combine shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Stir well. Gradually pour in the olive oil and hazelnut oil while whisking. Set it aside.
4. To assemble the salad: Place the salad on a large serving platter. Coat the kale with 2 tablespoons of the dressing and place it on the platter. Dress the beets separately with 2 tablespoons of the dressing; since the beets may color the other ingredients, keep them separate until you are ready to mix. Add the beets on top of the kale. Arrange avocado slices, tangerine segments, crumbled goat cheese, and hazelnuts over the beets. Drizzle the remaining dressing over the platter and gently mix the salad.

Summary:

• Calories: 1782 kcal
• Fat: 152 g
• Protein: 35 g
• Carbs: 92 g
• Potassium: 2920 mg
• Magnesium: 252 mg