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.

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Course Main Course, Side Dish, Salad
Cuisine American
Keyword Imported goat cheese, Roasted Beet and Tangerine Salad with Imported Goat Cheese, Pine Nuts and Honey Citrus Dressing, salad

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

  1. 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.
  2. Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
  3. For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
  4. 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.
  5. Serves 4