1/2mediumorangepeel removed, sliced width-wise, and cut into triangles
1/4cuppepitas
For the dressing:
2tablespoonswhite balsamic vinegar
1tablespoonfresh orange juice
2teaspoonshoney
1teaspoondijon mustard
1/4cupextra virgin olive oil
salt and pepperto taste
Instructions
Prepare the beets:
Preheat the oven to 350 degrees. Remove the beet greens from the beets and set aside. Scrub the beets and wrap well in aluminum foil. Place on a rimmed baking sheet and roast in the oven for one hour or until the tip of a knife is inserted easily into the beets. Remove from the oven and cool slightly.
When the beets are cool enough to handle, rub each one with a paper towel to remove the skins and slice on a cutting board.
Prepare the salad:
Wash the beet greens thoroughly to remove all of the grit. Blot dry with a towel and tear into pieces in a large bowl. Add the sliced beets (you will more than likely only need 1), the goat cheese, and orange.
Prepare the dressing:
Place the vinegar, orange juice, honey, dijon, salt and pepper, to taste in a small bowl. While whisking, drizzle in the olive oil.
Add enough dressing to coat the salad and toss to combine. Sprinkle with pepitas, serve, and enjoy!
Notes
Reserve the remaining beets for future salads!
If you like mutli-colored beets, you can buy one bunch with beet greens, buy a couple of bunches and scale this recipe to feed a crowd. I also find beets at my grocery store sold individually with no greens attached to make buying more colors even easier.