Beet Salad with Goat Cheese and Orange Vinaigrette
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (16 ounce) can whole beets | Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Or use fresh beets: washed, peeled, trimmed and steamed until tender. |
| 1 orange or 1 cup mandarin oranges | Wash, peel and cut into segments. |
| 1 tablespoon honey | |
| 1 teaspoon orange zest | |
| ¼ cup orange juice | |
| 2 tablespoons red wine vinegar | |
| ¼ cup olive oil | |
| ½ teaspoon salt | |
| 1/4 cup red onion | Wash, trim and slice thin. |
| ¼ cup Goat Cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add oranges and toss. | |
| 2 | Combine honey, orange zest, orange juice, red wine vinegar, olive oil, and salt. | |
| 3 | Just before serving toss dressing with beets. Top with red onions and goat cheese. |
Posted in Vegetable Salad Recipes
