Roasted Rainbow Beet Salad Recipe | Wisconsin Cheese

Step 1

Instructions Orange Vinaigrette: Whisk the orange juice, apple cider vinegar, honey, garlic, Dijon mustard, orange zest and thyme in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes. Salad: Heat oven to 425°F. Line a 17 x 12-inch baking pan with aluminum foil. Drizzle beets with 1/4 cup vinaigrette on prepared pan; toss to coat. Arrange beets in a single layer. Bake for 40-45 minutes or until beets are tender, turning once. Cool completely on a wire rack. Toss salad greens with 1/4 cup vinaigrette in a large bowl. Transfer greens to a serving platter. Top with beets and fresh mozzarella. Drizzle with remaining vinaigrette. Sprinkle with the pistachios, orange zest and thyme. Season with salt and pepper to taste.

Step 2

Instructions Orange Vinaigrette: Whisk the orange juice, apple cider vinegar, honey, garlic, Dijon mustard, orange zest and thyme in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes. Salad: Heat oven to 425°F. Line a 17 x 12-inch baking pan with aluminum foil. Drizzle beets with 1/4 cup vinaigrette on prepared pan; toss to coat. Arrange beets in a single layer. Bake for 40-45 minutes or until beets are tender, turning once. Cool completely on a wire rack. Toss salad greens with 1/4 cup vinaigrette in a large bowl. Transfer greens to a serving platter. Top with beets and fresh mozzarella. Drizzle with remaining vinaigrette. Sprinkle with the pistachios, orange zest and thyme. Season with salt and pepper to taste.