Ingredients
- For the Salad:
- 2 medium red beets
- 2 medium gold beets
- 4 medium carrots
- 1/4 cup extra virgin olive oil, divided
- 1/2 cup microgreens or sprouts
- 1/4 cup thinly sliced red onion
- 2 ounces goat cheese, crumbled
- 2 tablespoons chopped hazelnuts, toasted
- 2 tablespoons chopped fresh mint
- Salt and pepper, to taste
- For the Citrus Vinaigrette:
- 2 garlic cloves
- 1 small shallot
- 1 tablespoon vinegar
- Zest of 1/2 orange
- Juice of 1/2 orange
- Juice of 1/2 lemon
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Scrub the beets and place them whole in a baking dish. Drizzle with 2 tablespoons olive oil, cover with foil, and roast for about 1 hour or until fork-tender.
- Peel carrots and place whole on a small baking sheet. Drizzle with remaining 2 tablespoons olive oil and roast for 30 minutes, or until tender and browned.
- Once beets are cool enough to handle, peel and chop them. Chop roasted carrots to similar size.
- In a large bowl, combine chopped beets, carrots, microgreens, red onion, goat cheese, hazelnuts, and mint.
- In a blender or small bowl, combine vinaigrette ingredients and blend or whisk until smooth.
- Drizzle vinaigrette over salad and toss gently to coat. Season with salt and pepper to taste.
Notes
- Use pre-cooked or vacuum-packed beets to save time.
- Substitute goat cheese with feta or omit for a dairy-free version.
- Try adding orange segments or avocado for extra richness and flavor.
- The vinaigrette can be made ahead and stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
