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
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
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.