Bright orange salad dressing, creamy goat cheese, and earthy beets make for a perfect fresh early summer salad. Recipe courtesy of Real Good Greens member, Debra Echt.
3-4 beets, whole washed
Little gem lettuce leaves
Supreme orange segments (cara cara, mandarin, tangerine, blood orange, naval)
4 oz goat cheese (Tomales Bay Liwa or other)
1/3 c toasted pistachio nuts
Orange vinaigrette dressing:
½ c fresh orange juice (same as orange segments)
¼ c virgin olive oil
1 teasp Dijon mustard
Salt and pepper to taste
Roast beets by wrapping them in heavy aluminum foil, placing on a baking pan, and roasting in 400 degree oven for 45 mi – hour when slightly gives to touch. Let cool or refrigerate in foil, then peel skin. Cut beets into ½- 1 inch cubes.
Whisk together the orange vinaigrette ingredients, toss dressing with lettuce and beets separately. Place dressed lettuce in salad bowel, add dressed beets, then top with dollops of goat cheese and nuts.