Roasted Beet Salad
4 medium beets
¼ cup fresh orange juice
2 tspns honey
2 tspns balsamic vinegar
1 tspn grated orange zest
1 tspn Dijon mustard
½ tspn extra virgin olive oil
1 pear, cored and diced
½ cup thinly sliced green onion
¼ cup crumbled goat or feta cheese
2 Tbsp sliced almonds, toasted
Freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Wrap beets tightly in heavy-duty foil.
Roast beets for 50 to 60 minutes until tender.
When beets are cooked, remove them from the oven and let cool.
Peel them and cut them into cubes.
In a large bowl, whisk together the orange juice, honey, vinegar, orange zest, mustard, and olive oil. Add pear, onion, roasted beets and toss to coat.
Divide the salad evenly among 4 plates and serve topped with crumbled goat or feta cheese and almonds.
*Tip: Feel free to skip the almonds if you do not want the added crunch.