Warm Beet Salad with Cara Cara Oranges & Chevre

Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Ingredients:
Roasted beets, sliced and still warm from the oven
1 Cara Cara Orange
½ cup crumbled fresh chevre
¼ cup toasted hazelnuts or pecans, chopped
Fresh-cracked pepper

For the dressing:
½ cup high-quality olive oil
2 tablespoons white wine vinegar
A large pinch of this week’s La Boîte spice blend
1 clove garlic, crushed
Fresh ground pepper

Method:
1. Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm beets.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand the orange up and slice to remove the peel and membrane. Then, slice it crosswise into thin wheels.

3. On a serving platter, arrange the beet slices and then top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled chevre and toasted nuts.

Variation: This salad is also lovely served atop a bed of baby spinach greens.