Serves 4–6 | Prep 15 minutes | Cook 45 minutes
Earthy roasted beets, bright citrus, creamy goat cheese, and a savory black garlic vinaigrette make this a beautiful seasonal salad.
Ingredients
-
3 medium beets, peeled and cut into wedges
-
1 tbsp regular olive oil
-
2 oranges, peeled and sliced
-
4 cups baby arugula
-
4 oz goat cheese, crumbled
-
¼ cup toasted pistachios
-
Fresh mint
For the vinaigrette:
-
3 tbsp MOB Black Garlic Extra Virgin Olive Oil
-
2 tbsp fresh orange juice
-
1 tbsp white balsamic vinegar
-
1 tsp Dijon mustard
-
1 tsp honey
-
Salt and pepper
Instructions
-
Preheat oven to 400°F.
-
Toss beets with regular olive oil, salt, and pepper.
-
Wrap in foil or place in a covered baking dish and roast for 35–45 minutes until tender. Allow to cool slightly.
-
Whisk together all vinaigrette ingredients until emulsified.
-
Arrange arugula on a serving platter.
-
Layer roasted beets and orange slices over the greens.
-
Add crumbled goat cheese, pistachios, and mint.
-
Drizzle with black garlic vinaigrette just before serving.
Chef's Tip: Use a combination of golden and red beets for a striking presentation.
