Ingredients:

  • 1.5 lbs (680g) Organic Beetroots, assorted colours if possible, scrubbed and trimmed
  • 2 tbsp (30ml) Organic Olive Oil
  • 1 tbsp (15ml) Organic Balsamic Vinegar
  • 1 tsp (5g) Organic Dried Thyme
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) Organic Fresh Orange Juice (from about 1 large orange)
  • 2 tbsp (30ml) Organic Fresh Lemon Juice (from about 1 lemon)
  • 1 tbsp (15ml) Organic Extra Virgin Olive Oil
  • 1 tbsp (15ml) Organic Honey or Maple Syrup (for vegan option)
  • 1 tsp (5ml) Organic Dijon Mustard
  • 1/2 tsp (2.5ml) Organic Orange Zest
  • 1/4 tsp (1.25ml) Organic Lemon Zest
  • Salt and freshly ground black pepper to taste
  • 5 oz (142g) Organic Mixed Salad Greens (e.g., baby spinach, arugula, romaine)
  • 4 oz (113g) Organic Goat Cheese, crumbled (chevre or a semi-hard goat cheese)
  • 1/4 cup (40g) Organic Walnuts or Pecans, toasted and roughly chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beetroots with olive oil, balsamic vinegar, thyme, salt, and pepper. Marinate for 30 minutes.
  2. Wrap marinated beetroots individually in foil or place them on a parchment-lined baking sheet. Roast until tender when pierced with a fork (45-60 minutes, depending on size).
  3. Let the beetroots cool slightly. Once cool enough to handle, gently rub off the skins (they should slip off easily). Cut into wedges or cubes.
  4. Whisk together orange juice, lemon juice, olive oil, honey (or maple syrup), Dijon mustard, orange zest, lemon zest, salt, and pepper in a small bowl until emulsified.
  5. In a large bowl, toss mixed greens with a portion of the vinaigrette.
  6. Divide the dressed greens among plates. Top with roasted beetroots, crumbled goat cheese, and toasted nuts (if using). Drizzle with remaining vinaigrette and serve immediately.