Roasted Beets are a hearty vegetable that make great salad bases. This salad is packed with flavors between the Cara Cara Orange Segments, Mint, Tarragon and optional Goat Cheese. This salad makes a perfect light weeknight dinner or pair it with a grilled fish or meat.

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients

Salad
3-4 red beets
4-5 golden beets
2 Cara Cara Oranges, segmented
3 tablespoons fresh tarragon, chopped
3 tablespoons fresh mint, chopped
goat cheese, optional
¼ cup pistachios, optional

Dressing
¼ cup olive oil (use code TRAILTOHEALTH for 10% off)
¼ cup Meyer lemon juice
1 tablespoon Meyer lemon zest
1 teaspoon salt
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh mint, chopped

Directions

1. Preheat your oven to 425F.

2. Wash and scrub your beets and remove any greens. No need to remove the skins.

3. Dry the beets off and wrap them into individual wraps up aluminum foil and set on a baking sheet.

4. Roast the beets for 40 minutes until fork tender.

5. Remove them carefully from the foil wraps and remove the skins. They should come right off.

6. Slice the beets and place them in the fridge to cool while you prepare your salad ingredients and dressing. Alternatively, you can even roast the beets the day before.
7. Segment the 2 oranges and set aside and crumble the goat cheese if using

7. For the dressing, combine all the ingredients and whisk together.

8. Assemble the beet slices on a large plate and top with orange segments, tarragon, mint and goat cheese and pistachios if using.

9. Top with the Meyer Lemon Dressing and enjoy as a light meal or as a side to grilled fish or meat.