roasted beet and orange salad

I love this salad as a go-to when it starts to cool down in the valley but I want something that still feels fresh for the guests. The earthy roasted beets and tangy goat cheese are paired perfectly with the bright citrus and sweet vinaigrette.

roasted beets - peel and slice beets into 1/2in wedges, coat generously with olive oil and salt, toss and roast at 400 F on a parchment lined baking sheet until a little crispy and fork tender, about 10-15 min

Orange supremes: with a very sharp knife, slice off the top and bottom of the orange and then cut off the rest of the peel longways. Over the bowl you’re making the dressing in, making slices on each side of the segment skin until the flesh falls out, into the bowl and you’re left with easy skinless segments. With what is left of the orange, squeeze it into another bowl to make the dressing.

orange balsamic vinaigrette

• 1 tbsp shallot finely minced

• 1 tbsp dijon mustard

• 1 tbsp honey

• 1/4 c orange juice squeezed from the orange segments you cut

• 3 tbsp balsamic vinegar + 1 tsp white or white wine vinegar

• a 1/3-1/2 cup olive oil

• salt and pepper to taste

Mix together he shallot dijon mustard, both vinegars and orange juice with 1 tsp salt and a little pepper sit in the bowl for 10 minutes to marinate. Next slowly drizzle in the olive oil while whisking until emulsified. When it starts to combine without separating stop. Season to taste with more salt and white vinegar for sharpness.

Mix dressing into greens and top with the beets, orange segments, goat cheese and crushed pistachios. Enjoy