Roasted Beet and Tangerine Salad with Imported Goat Cheese, Pine Nuts and Honey Citrus Dressing
Serves 4
Tangy Imported Goat cheese and sweet tangerines add fresh flavors to this light summery salad. Serve as a side salad or add grilled shrimp or fish for an entree.
Ingredients
- 4 medium beets
- 2 tangerines peeled and sliced
- 1 8 oz log of fresh Imported Goat Cheese
- ¼ cup pine nuts toasted
- 10 oz fresh Mesclun salad greens
Dressing:
- 1/4 cup fresh squeezed tangerine juice
- 2 tbsps white balsamic vinegar
- ¾ cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- salt and pepper to taste
Instructions
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Preheat oven to 400 degrees. Place beets on a large piece of foil, drizzle with olive oil, salt and pepper. Wrap tightly and place on a baking sheet. Cook for approximately 45 minutes or until fork tender. Remove from oven, let cool slightly, rub skins off with paper towels. Slice.
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Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
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For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
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Divide greens between 4 plates. Layer with beets and tangerines. Sprinkle with crumbled Imported Goat Cheese and pine nuts, drizzle with dressing and season with salt and pepper to taste.
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Serves 4