Roasted beet salads seemed to be on all the restaurant menus in Denver this summer. Forget having to spend a bunch of money in a restaurant for this salad, because it is SUPER easy to make at home. And including a fun ingredient, in this case mandarin oranges, adds a nice pop of color!
INGREDIENTS
-arugula
-3 beets
-1/2 11oz can mandarin oranges
-1/4 cup chopped walnuts
-1/8 cup crumbled goat cheese
-1/8 cup extra virgin olive oil
-1/8 cup balsamic vinegar
-Italian seasoning
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Wash and peel the beets with a vegetable peeler. Dice the beets and add to a foil lined baking sheet. Drizzle the beets with olive oil and a splash of balsamic vinegar. Season with salt, pepper, and garlic powder. Toss and bake for 45-60 minutes, until tender.
3. While the beets cook, drain the mandarin oranges and prepare the balsamic vinaigrette. To make the vinaigrette, add 1/8 cup each of extra virgin olive oil and balsamic vinegar to a small mason jar with a pinch each of salt, pepper, and Italian seasoning. Shake.
4. Once the beets are finished, allow them to cool. To a serving platter, add a bed of arugula and roasted beets. Drizzle with the balsamic vinaigrette. Then layer on the mandarin oranges, chopped walnuts, and crumbles goat cheese. Serve as a main dish or a side!