Roasted Beets, Pear, Orange and Goat Cheese Salad

Baby spinach, roasted red and golden beets tossed with cranberry vinaigrette with oranges, pear, goat cheese and walnuts.

By: Richard Sandoval, Celebrity Chef

Prep Time: 10 to 12 minutes
Cook Time: 1.5 hours

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Roasted Red and Golden Beets:
8 ounces red beets, whole
8 ounces golden beets, whole

Ancho Candied Walnuts:
¾ cups walnut halves
1 ½ Tablespoons canola oil
2 Tablespoons granulated sugar
½ teaspoon Kosher salt
1/8 teaspoon ancho chili powder

Cranberry Vinaigrette:
2 Tablespoons Sweetened dried cranberries
¼ cup water
2 ½ teaspoons red wine vinegar
1 ¼ teaspoons lime juice
1 ¼ teaspoons agave syrup
1/8 teaspoon Kosher salt
1 ½ Tablespoons canola oil

Orange Segments:
1 medium orange

Roasted Beets, Pear, Orange and Goat Cheese Salad:
10 cups baby spinach
1 small bosc pear, remove core and stem and slice into thin strips
½ cup crumbled goat cheese

Allergens:

Milk, Tree Nuts

Nutritional Information

Directions:

To Prepare Roasted Red and Golden Beets:
Spray whole beets with cooking oil spray. Wrap beets individually in aluminum foil. Roast in a preheated 400-degree Fahrenheit oven for 1 1/2 hours or until lightly browned and soft. Remove beets from oven and discard foil. Allow to cool until able to handle. Once cooled peel beets. Slice into ¼” pieces. Cover, and place in refrigerator until ready to use.
To Prepare Ancho Candied Walnuts:
In a stainless-steel bowl, combine walnuts and oil. Toss to evenly coat. Add sugar, salt and ancho chili powder. Mix well. Coat a sheet pan with cooking oil spray. Arrange nuts in single layer on sheet pan. Roast in a preheated 350-degree Fahrenheit oven for 8 to 10 minutes or until nuts are golden brown. Remove from oven. Allow to cool at room temperature. Once cooled, store in airtight container until ready to use.
To Prepare Cranberry Vinaigrette:
In a blender or food processor, combine cranberries, water, vinegar, lime juice, agave and salt. Process until well-blended. While the blender or food processor is running, slowly add oil until well-combined.
To Prepare Orange Segments:
Cut both ends off the orange by standing the orange on a cutting board. With a paring knife, trim off the peel and white pith from the orange, removing as little of the orange flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After the
segments are cut, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in juice until ready to use.
To Plate Roasted Beets, Pear, Orange and Goat Cheese Salad:
In a stainless-steel bowl, combine baby spinach, sliced red beets, sliced golden beets and cranberry
vinaigrette. Toss gently to even coat. Evenly divide salad into four portions, and place 1 serving in center of each service plate.
In order, evenly top with:
-¼ cup sliced pears
-orange segments
-3 Tablespoons ancho candied walnuts
-2 Tablespoons crumbled goat cheese.
Enjoy immediately!