Illustration depicting a plethora of fresh cooking ingredients

Oranges and Beet Salad with Goat Cheese

Prep time: 10 mins |Cook time: 5 mins |Total time: 15 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Oranges and Beet Salad with Goat Cheese

Prep time: 10 mins |Cook time: 5 mins |Total time: 15 mins |Serves: 4 |

Oranges and Beet Salad with Goat Cheese

INGREDIENTS

  • 2 cups Cook's Pantry sliced beets - drained
  • 2 navel oranges - zested, sectioned and juiced
  • ¼ cup red onion - sliced thinly
  • ½ cup goat cheese
  • ½ cup walnuts - toasted and chopped
  • Arugula

RASPBERRY VINIGRETTE

  • 2 tablespoons raspberry vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons olive oil
  • ½ teaspoon honey
  • Salt and pepper

DIRECTIONS

  1. Zest 1 orange and put in small bowl. Cut away remaining skin and cut out orange segments directly over a medium bowl. Then juice the remaining orange over small bowl for vinaigrette.
  2. Do the same with the second orange. Add drained beets to orange sections and the red onion, toss gently.
  3. In small bowl with orange zest and juice add raspberry vinegar, honey and salt and pepper. Slowly whisk in olive oil. Taste and adjust seasoning of needed.
  4. To serve, toss beet mixture with raspberry vinaigrette and garnish with goat cheese, walnuts and arugula and serve.

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