Roasted Beet Salad Recipe

Ingredients

• medium beets with tops trimmed to 1”3
• fresh orange juice¼ cup
• honey2 teaspoons
• balsamic vinegar2 teaspoons
• grated orange zest1 teaspoon
• Dijon mustard1 teaspoon
• extra virgin olive oil½ teaspoon
• pear, cored and sliced1
• thinly sliced onion½ cup
• crumbled goat cheese¼ cup
• sliced almonds, toasted2 tablespoons
• salt and pepper

Method

1. Preheat oven to 400 degrees Fahrenheit. Wrap beets tightly in parchment paper.
2. Roast beets until tender, 50 to 60 minutes. Cool, peel and cut into cubes.
3. In a large bowl, whisk together orange juice, honey, vinegar, orange zest, mustard and olive oil. Season with salt and pepper to taste. Add pear, onion and roasted beets and toss to coat.
4. Divide salad evenly among 4 plates and serve topped with cheese and almonds.

Swaps & notes

Sweetener: For honey, maple syrup is an alternative. Adjust to taste.

Feel free to skip the almonds if you don't want the added crunch. Swap in other healthy dressings to change things up.