Roasted Beet Salad with Olives and Oranges

Name: Roasted Beet Salad with Olives and Oranges
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams baby spinach; 3 mediums beets, peeled and cut into wedges 1-inch thick at the base; 85 grams soft goat cheese; 6 Tbsps grape seed oil; 118 milliliters oil-cured olives, pitted and halved; 2 teaspoons orange flower water; 2 larges oranges; 1 smalls red onion, thinly sliced; 3 Tbsps red wine vinegar; 4 servings salt and pepper to taste

Roasted Beet Salad with Olives and Oranges might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 341 calories, 7g of protein, and 28g of fat. If you have goat cheese, baby spinach, orange flower water, and From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat an oven to 400°F. Arrange the beets on a small baking sheet, cover with foil, and roast until almost tender 25-30 minutes. Uncover and continue roasting until caramelized and soft (but not mushy).

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

In the meantime, trip the tops and bases off the oranges and cut along the outside of each, turning as you go, to remove the entire peel and pith. Next, remove the segments from the oranges by holding the orange over a bowl and slicing between the membranes.

Ingredients you will need

Orange