Roasted Beet and Goat Cheese Salad
Ingredients
Roasted Beet and Goat Cheese Salad
- 624 count Beets (trimmed and scrubbed)
- 624 cup Arugula
- 78 cup Goat Cheese (crumbled)
- 39 cup Orange Juice
- 312 tbsp Olive Oil
- 156 tbsp Honey
- 78 tsp Salt
- 39 tsp Black Pepper
Instructions
- Roast the Beets — Preheat your oven to 400°F. Wrap the beets in foil and roast for 40-45 minutes until tender. Let them cool, then peel and slice.
- Make the Dressing — In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
- Assemble the Salad — In a large bowl, toss arugula with the dressing. Top with roasted beets and crumbled goat cheese.
- Serve — Serve the salad immediately, garnished with extra black pepper if desired.