TROPICAL BEET SALAD
This healthy salad is a bright, fresh burst of flavor with roasted beets, pineapple, cashews, and goat cheese. This colorful salad goes great with grilled meats.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 20 minutes
- Yield: Serves 4 - 6 1x
- Category: Starters - Salads
- Method: Bake
- Cuisine: Tropical
Ingredients
For salad:
- 4 medium beets
- 1 cup chopped fresh pineapple
- 2 cups torn romaine lettuce
- 1 cup chopped radicchio lettuce
- ½ cup cashews
- ½ cup crumbled goat cheese
For dressing:
- 3 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, very finely minced
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
Roast the beets.
Preheat the oven to 400 degrees. Wrap each beet individually in aluminum foil. Place the beets on a baking sheet and roast until tender when pierced with a sharp knife- about 45 minutes to hour.
When cool enough to handle, unwrap the beets and peel with a sharp knife. Slice each beet into thin slices. Set aside.
Make the dressing.
In a large measuring cup, whisk together the orange juice, vinegar, mustard, shallot, salt, and pepper. While whisking, drizzle in the olive oil until emulsified.
In a large salad bowl, add the romaine and radicchio lettuces. Pour 1 or 2 tablespoons of dressing over and toss to coat each leaf.
Toss in the pineapple, cashews, and goat cheese. Toss lightly.
Nestle the slices of roasted beet into the salad.
Serve immediately.
Find it online: https://eatsbythebeach.com/tropical-beet-salad-a-healthy-salad/