Salad with baked beets, oranges and creamy dressing from goat cheese – a detailed recipe for cooking. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr fine golden and red beets, thoroughly washed
- 2 tbsp. l olive oil as well as more for spraying
- 3/4 Art. plus 2 tbsp. l orange juice
- 1 tsp Sahara
- 150 gr. goat cheese at room temperature
- 2 tbsp. l champagne wine vinegar
- 1 tbsp. l fat cream
- 2 medium oranges
- 250 gr arugula
- 1/2 medium red onion, finely chopped
Recipes with similar ingredients: beets, oranges, arugula, cheese goat, wine vinegar, cream
Recipe preparation:
- Preheat the oven to 200 ° C. Trim the roots and tops with Beets and place on a sheet of foil. Pour olive oil over it and sprinkle with salt and pepper. Wrap the beets in foil and bake until readiness, about 45 min. When she gets cool enough for processing, peel the beets, cut in half, and then chop half rings of small thickness.
- For refueling, heat 3/4 tbsp. orange juice and sugar in small saucepan over medium heat. Simmer until those until the mixture is respected until about 3 tbsp. l., about 30 minutes Cool completely. In a medium bowl, mix orange juice with olive oil remaining 2 tbsp. l orange juice, goat cheese, vinegar, heavy cream and 1 tbsp. l water. Sprinkle with salt and pepper.
- Cut the top and bottom of oranges. Carefully cut the peel, and then cut the oranges in half and cut in half rings. Mix arugula and onions in a large bowl. Divide the salad into 4 plates. Put oranges and beets on each salad and pour creamy dressing.
