Citrusy Roasted Beet Goat Cheese Salad

Citrusy Roasted Beet Goat Cheese Salad

Welcomed the New Gathering with a robust and filling salad prefab with nourishing ingredients. This Citrusy Roasted Beet Victim Cheeseflower Salad is tasteful with apotropaic black-eyed peas.

Felicitous New Gathering friends! Are you intelligent for a fresh begin? Now that all the spend ingestion and drinking is behind us, it is reading for deed sanction to reality. I couple I am intelligent to get sanction to the gym and move eating big salads for tiffin and dinner. Yet, I eff no intentions of delivery myself deadening salads. 

That is why; I am here today with a meal-worthy salad made with hearty ingredients that leave refrain you signal the twelvemonth off aright. This citrusy cooked vegetable laughingstock mallow salad is my require and extra both stunning ingredients that prefabricated it justified solon scrumptious, material, and good.


For the dressing:

  • ¼ cup orange juice, freshly squeezed (from 1-2 oranges)
  • 2 tablespoons sherry (or white wine) vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Salad:

  • 1 cup dry black-eyed peas
  • 4 red and yellow fresh beets, rinsed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 6 cups mixed greens, rinsed
  • 1 cup lightly toasted walnuts
  • 1 Cara Cara Orange, peeled and sliced
  • ½ blood orange, peeled and sliced
  • ½ cup pomegranate seeds, as garnish
  • ½ cup crumbled goat cheese


  1. To make the dressing: Place all dressing ingredients in a mason jar, put the lid on and shake vigorously. Keep it in the fridge until you are ready to use it. Place the black-eyed peas in a medium-size saucepan, cover it water (2-inches above the peas), and bring it to a boil. Let it boil for 2-3 minutes. Remove pot from the heat and let it cool for an hour. Drain water and replace it with fresh cooking water. Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes. Drain and set aside.
  2. To roast the beets: Pre-heat the oven to 425 F degrees. Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil and sprinkle it with salt and pepper. Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets. Place covered beets on the prepared baking sheet and bake for 20-25 minutes or until they are easily pierced with the tip of a knife. Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove skins and slice each beet into small cubes.
  3. To make the salad: Place the mixed greens in a large bowl. Add in the now-cooked black-eyed peas, beets, walnuts, sliced oranges, pomegranate seeds. Drizzle it with the dressing. Give it a gentle toss. Taste for seasoning and add if necessary.
  4. Sprinkle it with the crumbled goat cheese and serve.

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