Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Roasted red beets, sliced and still warm from the oven (see recipe)
1 Cara Cara orange
½ cup crumbled fresh chevre
¼ cup toasted hazelnuts or pecans, chopped
For the dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
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 oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges 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.