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Layered Beet & Orange Salad
Refreshing and tasty, I've combined beets, goat cheese, oranges, and spinach for this salad recipe.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 people
Course:
Salad , Dinner
Cuisine:
American
Ingredients
- 2 large oranges peeled
- 2 medium red beets roasted, peeled, and trimmed
- 3 ounces goat cheese log stored in the freezer
- 1 handful Fresh Spinach Leaves
- 4 chives chopped
- 1 tablespoon olive oil
- salt to taste
Instructions
Prep for beets and goat cheese
- Roast the beets loosely in foil for 45 to 75 min at 400 degrees. Peel and trim, then put aside.
- Place the goat cheese in the freezer for 30 - 40 minutes before you start the salad prep.
Cup of Yum
Prepare the salad
- Cut the oranges and the beets into about 12 thin slices, placing them on separate plates (to avoid the transfer of the beet juice).
- Thinly slice the almost frozen goat cheese log into 12 pieces.
- Layer the slices on a platter in this order: orange, beet, goat cheese, 1 or 2 spinach leaves. Repeat until all ingredients have been used.
- Sprinkle the chives on top, drizzle with olive oil, season with salt, and serve.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Layered Beet & Orange Salad Amount Per Serving Calories 113 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 2g13%Cholesterol 7mg2%Sodium 100mg4%Potassium 323mg9%Carbohydrates 13g4%Fiber 3g13%Sugar 10g11%Protein 4g8% Vitamin A 800IU16%Vitamin C 37.2mg45%Calcium 58mg6%Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 113
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 2g
- 13%
- Cholesterol 7mg
- 2%
- Sodium 100mg
- 4%
- Potassium 323mg
- 9%
- Carbohydrates 13g
- 4%
- Fiber 3g
- 13%
- Sugar 10g
- 11%
- Protein 4g
- 8%
- Vitamin A 800IU
- 16%
- Vitamin C 37.2mg
- 45%
- Calcium 58mg
- 6%
- Iron 0.9mg
- 5%