With Arugula, Goat Cheese, and Orange Honey Vinaigrette
My husband and I were on a date night at a restaurant at the Fairmont, and usually our eyes jump right to the seafood section, but our waiter recommended their roasted beets salad with wildflower honey. We were both a little skeptical, because the only time I’ve had beets was the unimpressive canned version at the salad bar. However, we wanted to give it a try, because everything was locally sourced and was farm to table.
Boy, was did I fall in love! The next day I wanted to recreate the flavors, but with a little twist. I wanted to add something a little peppery to offset the sweetness of the beets. Also, I wanted to dress up the honey with something citric. The final product was this salad, which is Keto compliant, and the flavors all bend together perfectly. The little bite you get from the arugula offsets the sweetness of the beets and honey perfectly, and the goat cheese gives it a smooth creamy finish.
This recipe is so simple; Peel, Chop, Roast, and Toss!
For the Salad:
- Organic Golden Beets – 1 Bunch
- Organic Red Beets – 1 Bunch
- Organic Arugula – 1 Box
- Organic Goat Cheese
- Organic Coconut oil spray
For the Vinaigrette:
- Honey – 2 tbsp
- Orange Juice – 2 tbsp
- Olive Oil – 2 tbsp
- Lime – Half squeezed
- Salt & Pepper to taste
Preheat oven to 400°F. Wash beets, peel, and chop into 1/4 inch pieces. Place beets on a large baking sheet, spray with Coconut oil, and sprinkle with salt and pepper. Roast directly on rack in middle of oven until tender, about 45 minutes. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done.
In a separate bowl combine all ingredients for the vinaigrette and whisk together.
Toss arugula and vinaigrette together, add roasted beets, and goat cheese on top.