I’ve never been a huge fan of beets, especially the canned kind. They taste just a little bit like dirt to me. I feel like beets are having a moment in the food world right now because every little hipster restaurant I go to is serving them. But the more that I eat them, the more that I like them. Especially when they are oven roasted and golden!
This past weekend I took a trip to the Calabasas Farmers Market. Whenever I go to the farmers market my goals are 1) to eat as many free samples as I can 2) talk to the farmer or vendor and find out where the food is coming from/how it’s raised 3) try something new. I’ve eaten red beets plenty of times, and I’ve never been super impressed, but the beet lady really sold me on the golden variety so I figured they could be my “something new” for the day. Golden beets are really delicious. They have that same earthy flavor as the red, but they are much sweeter! Bonus, with golden beets you don’t have to deal with pink dyed everything.
When I originally created this recipe my plan was to use red and golden beets. After roasting the beets I realized it is so much easier and tastier with just the golden. The blood orange lends that nice red hue that the red beet would have provided. Blood oranges are beautiful, and totally worth a try; however the flavor is exactly the same as a normal orange, so if you can’t find the blood oranges just go for the regular.
The goat cheese I used in this recipe comes from Soledad Goat Farms. Their goat farm is an animal rescue and sanctuary for goats, turkeys, dogs, cows, horses, pigs and many other farm animals. Cheese is not something that I usually feel good about eating, but when it’s from this farm I have no guilt because I know that it’s coming from well-loved goats and the proceeds go to help support rescued animals. Not to mention it’s fresh and comes in delicious varieties like cucumber-onion and pear-lavendar!
I dressed this salad with a simple balsamic vinaigrette dressing.
- 1 head Romaine lettuce
- 3 small golden beets, roasted and sliced
- 2 blood oranges, peeled and cut into segments
- ½ cup goat cheese crumbles
- ½ cup walnuts, toasted
- Preheat oven to 400.
- Roast beets by wrapping in tin foil pockets and cook for 50-60 minutes. Beets should be tinder. Remove peel by rubbing off with a paper towel. If peel does not come off easily, cook beets for 5-10 minutes more. Once cooled, slice beets.
- Chop lettuce and place in salad bowl. Mix in remaining ingredients. Top salad with extra cheese and beets.
- Toss with balsamic vinaigrette dressing.