Beet Root Salad with Blood Oranges and Goat's Cheese

By KitchenThymes
March 25, 2011
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Author Notes:

A delicious end of winter salad.


Serves: 2

  • 1/4 cup blood orange juice (from about 1 blood orange)
  • 1 tablespoon molasses
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • salt and pepper to taste
  • 3 blood oranges, peeled, sectioned
  • 1 beets, boiled, peeled and sliced
  • 2 ounces goat's cheese
  • 9 ounces baby arugula, or other green
  1. Remove green tops from beets, add to a large pot and boil beets until a knife easily pierces center, about 30 minutes. Cool. Peel beets and cut into slices.
  2. Whisk orange juice, molasses, vinegar, olive oil and shallot in a large bowl. Season vinaigrette with salt and pepper.
  3. Assemble salad as desired with remaining ingredients and drizzle with dressing.

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