RECIPE: Shredded Beet and Orange Salad with Goat Cheese


So, to be on the record. I am not a fan of beets. I know they are really good for you, so I try and try. My sister adores them and always makes them for family meals, and my husband LOVES them. I do not. I feel like I am eating chunks of dirt when I eat them. They are just too earthy for me, even if they are roasted. I don't taste the sweet side to them.

That is until I discovered shredding them. 

Shredding them is messy, so wear kitchen gloves while you shred them, or else you will have some ruby-stained hands. Shredding them takes down the earthy and brings up with sweet. Combine that with creamy cashews and the bitter-sweet of orange- and you have flavor and vitamin-packed salad for summer. If I make this again, I may add some mandarin orange slices. You can make this an entree salad by adding some grilled chicken or fish!

Shredded Beet and Orange Salad with Goat Cheese

Ingredients:

Dressing
Grated zest and juice on orange
½ tsp. garlic powder
3 tsp. apple-cider vinegar
3 Tbsp. extra-virgin olive oil
3 Tbsp. honey
½ tsp. salt
fresh ground pepper to taste

2 Tbsp. cashews, chopped
1 4 oz. log herbed goat cheese, crumbled
4 cups spring mix salad greens, rinsed and drained well
1 lb. beets, peeled, cut in half and roughly grated/shredded

Directions:

Whisk the ingredients of the dressing in a small bowl, adding the olive oil last and whisking to emulsify. Adjust the seasoning after a taste, then set aside.


In a large serving bowl, toss the beets with the greens, and add a few tablespoonfuls of dressing and toss again. Top with the chopped cashews and goat cheese, and serve with extra dressing on the side.

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