Roasted Beet and Endive Salad with Goat Cheese and Citrus Vinaigrette

This Roasted Beet and Endive Salad with Goat Cheese and Citrus Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. Roast the beets in the oven and then combine with endive, olive oil, balsamic vinegar, orange juice, honey, and Dijon mustard. Sprinkle with crumbled goat cheese and season with salt and pepper to taste.

Cooking Equipment:

Baking sheet Large bowl Measuring spoons

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Endive, Goat Cheese, Citrus Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

2 heads of endive, cut into thin slices

2 tablespoons of olive oil

2 tablespoons of balsamic vinegar

2 tablespoons of freshly squeezed orange juice

2 tablespoons of honey

2 tablespoons of Dijon mustard

2 tablespoons of crumbled goat cheese

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil.

Roast in the oven for 25 minutes, or until the beets are tender.

Meanwhile, in a large bowl, combine the endive, remaining olive oil, balsamic vinegar, orange juice, honey, and Dijon mustard.

Add the roasted beets to the bowl and toss to combine.

Sprinkle with crumbled goat cheese and season with salt and pepper to taste.

Nutrition:

Calories: 250, Fat: 10g, Carbohydrates: 25g, Protein: 10g

Rating:

Roasted Beet and Endive Salad with Goat Cheese and Citrus Vinaigrette

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