INGREDIENTS
- 2 pounds fresh beets (about 6 medium), peeled
- 3 teaspoons salt, divided
- 6 tablespoons fresh orange juice
- 1/2 cup vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1 clove garlic
- 1/2 teaspoon coarse black pepper
- Salad greens
- 2 medium oranges, sectioned
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped walnuts, toasted
DIRECTIONS
- Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 3 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
- To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon salt, and black pepper. Blend until slightly thickened.
- On a salad plate, arrange fresh greens, beet ribbons and orange segments. Top with goat cheese and toasted walnuts.
Serves: 8
