A Roasted Beet Salad? Really? I don’t know why it took me so long, but it did.
I went 39 34 years without tasting beets.
I had no idea they were so sweet and delicious. So earthy and soft once roasted. I attributed them to the scary pink jars of pickled paraphernalia, and that reminds me of pickled eggs, and I’m sorry, I just can’t fathom the need to pickle an egg much less consume it.
I’m sorry, beet farmers. I was wrong.
Beets are amazing.
Beets are especially amazing when roasted and paired with some leafy greens, tangy goat cheese, candied bacon bits, and tangerine vinaigrette.
You’re going to want this. You are.
Well, I know I am going to want this. Again.
I hope you give it a try!
Roasted Beet Salad with Tangerine Vinaigrette
For the Salad
- 4 cups Mixed Field Greens
- 3 large beets, roasted, cut into chunks
- 1/4 cup candied bacon pieces
- 1/3 cup crumbled goat cheese
- Tangerine Vinaigrette
Toss ingredients together or assemble on serving plate. Drizzle with prepared vinaigrette.
For the Vinaigrette
- 2 tablespoons Champagne Vinegar
- 1/4 cup Tangerine Infused Olive Oil
- 1/4 teaspoon onion powder
- Zest of 1/2 tangerine
- 2 tablespoons sugar
- Salt & Pepper, to taste
Whisk all ingredients in a small bowl until well combined, or, shake vigorously I a jar until ready to use.