Winter Beet Salad Recipe

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Delicious blend of flavors with a citrus flair.

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Servings:

Ingredients

Container:large serving dish, baking sheet, sautÃƒÂ© pan

Directions

PREP

15 mins

COOK

30 mins

READY IN

45 mins

Preheat oven to 350Â°.
Lay out a large sheet of foil.
Place beets on the foil leaving enough room around the edges to fold over and seal.
Lay sliced shallots over the top.
Lay fresh herbs or sprinkle dried herbs over the top.
Drizzle olive oil over all.
Season with salt and pepper.
Fold foil into a packet and roast in the oven for 30 minutes. Can also roast these on the grill.
If using fresh beets, they should be fork tender at this point.
Cook bacon until crisp, set aside on a paper towel to drain.
Sprinkle bread chunks with olive oil making sure all pieces are sprinkled with the oil.
Spread them out on a baking sheet and bake until bread begins to brown (10-15 minutes) in a 350Â° oven. Stir occasionally.
While bread and beets are cooking, make dressing.
In a mixing bowl, combine honey, lemon juice, orange juice, vinegar, 4 tablespoons of olive oil, salt and pepper.
Whisk together.
When beets are done, open packet and discard the fresh herb stems if you have used fresh.
Pour rest of foil ingredients onto a large serving platter.
Stir in bread cubes and figs.
Pour dressing over the top.
Add bacon and stir to combine.
Season with salt and pepper.
Right before serving, add the arugula and goat cheese.
Serve warm or at room temperature.