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Roasted Beet Salad with Black Garlic & Orange Vinaigrette

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Ingredients

Roasted Beets

Almonds

Black Garlic & Orange Vinaigrette

Instructions

Roasted Beets

  1. Preheat the oven to 400°F. Cut the tops and roots off of each beet, peel them, and cut them into medium-sized chunks. Spread them onto a sheet pan, keeping the red and golden separate. Drizzle with olive oil to coat. Season with a generous amount of salt and pepper. Roast in the oven for 40-45 minutes, until tender, tossing occasionally.

Almonds

  1. Meanwhile, toast the almonds on a sheet pan in the same oven for 5 minutes, until nutty and fragrant.

Black Garlic & Orange Vinaigrette

  1. Whisk together the white wine vinegar, orange juice, orange zest, black garlic, honey, salt, and pepper in a medium-sized bowl. Slowly drizzle in the olive oil, whisking until incorporated. Stir in the basil at the end.

To Serve

  1. Toss the lettuce greens with most of the vinaigrette. Spoon the beets onto the lettuce, drizzling more of the vinaigrette on top of them. Scatter the almonds, orange segments, and goat cheese around the salad.

Notes

Nutrition