Citrus-Ginger, Carrot & Beet Salad

Citrus-Ginger, Carrot & Beet Salad


4 large carrots, sliced

3 tbsp olive oil, divided

3 tbsp freshly squeezed orange juice

2 tsp red wine vinegar

1 tsp freshly grated ginger

5 cups baby arugula

4 oz. fresh goat cheese, crumbled

1/3 cup toasted pecans



Preheat oven to 450ºF. On a rimmed baking sheet, toss beets and carrots with 1½ tablespoons olive oil. Season with salt and pepper and roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.

In a small bowl, whisk together orange juice, red wine vinegar, ginger and 1½ tablespoons olive oil. Season with salt and pepper.

In a large bowl, toss arugula with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

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