Heart Beet & Citrus Salad with Maple Mustard Vinaigrette
A delicious beets, greens, and citrus salad that's perfect for Valentine's Day!
Ingredients
Heart Beet Salad with Citrus & Goat Cheese
- 3 large beets I prefer a mix of red & yellow
- 1-2 tbsp olive oil
- salt & pepper
- 12 oz of salad greens I like arugula & kale
- 1 blood orange
- 1 pink grapefruit
- 4 oz soft goat cheese or feta, crumbled
- 1/2 cup candied nuts
- 1/4 cup dried cranberries
Maple Mustard Vinaigrette
- 2 tbsp maple syrup
- 1 tbsp grainy mustard, like DIjon
- 1-2 tbsp fresh lemon or orange juice
- 1/3 cup extra-virgin olive oil
- salt & freshly cracked black pepper
Instructions
- Preheat oven to 425F. Scrub beets well and cut off top and bottom. Cut out a notch in the top and shave off the bottom sides to roughly create the shape of a heart. Slice beet sideways to cut heart-shaped slices.
- Place beets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt & pepper. Toss to ensure they are evenly coated. Roast in the oven until tender but not mushy, about 20-30 minutes.
- While beets are roasting, peel your citrus and slice sideways.
- Arrange salad greens and citrus on a large platter. When beets have cooled slightly, lay them on top of the salad. Sprinkle with cheese and nuts and drizzle with dressing. Serve.
Maple Mustard Vinaigrette
- Whisk together maple syrup, mustard, and citrus juice.
- Slowly pour in olive oil while whisking until dressing emulsifies. Season with salt & pepper.