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.
- 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
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.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Starters - Salads
- Method: Bake
- Cuisine: Tropical
Keywords: healthy salads, roasted beets, tropical flavors, pineapple, salads, starters