Roasted Beet Salad with Citrus, Goat Cheese and Almonds

As part of the Pinterest Challenge, I wanted to make this beet salad.  What really caught my fancy, though, was the pairing of beets and goat cheese.  For some reason, I really wanted to add “clementimes” to it, and it needed some sort of nut.  So, I really used the pin as more of a jumping off point.  Still counts, right?For what it’s worth, we all had a minimum of thirds of this (N had fourths. I kid not).  It was that good.
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Roasted Beet Salad with Citrus, Goat Cheese and Almonds

4 Medium Beets
Olive Oil
Sea Salt

4 Clementines or other citrus, peeled
4 oz. Goat Cheese
1/2 cup sliced almonds
2 T olive oil
2 T balsamic vinegar*
Salt & pepper to taste

1. Preheat oven to 425F.  Chop beets into bite sized pieces.  I never peel mine, but you may if you wish.  Place beets in roasting pan and drizzle with olive oil and sprinkle with sea salt.  Toss to combine.  Roast beets until firm-tender, about 25-30 minutes.

2. When beets are cool, combine with clementine slices, goat cheese, and almonds.  Drizzle with olive oil, vinegar, salt & pepper to taste.

*We used a fig balsamic, and while any kind will do, the fig was amazing.  It was perfect for bringing out the sweetness in beets.

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