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Oven Roasted Beet Salad with Blood Oranges and Chevre

Oven Roasted Beet Salad with Blood Oranges and Chevre comes together with Sized Beets Peeled, Chevre, Fresh Chives Cut, and Aged Balsamic. Scale it up or down for the number of people at the table.

Ingredients

• 8
• 3
• 4 oz
• 3 sprig
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 425.

2. 2

   Wrap 2 or 3 beets together in aluminum foil, place on a cookie sheet.

3. 3

   Repeat with remianing beets.

4. 4

   Roast beets for about 45 minutes, until tender.

5. 5

   Cool and remove from foil.

6. 6

   Cut beets into quarters or eighths, depending on preference. Section blood oranges and remove membranes.

7. 7

   On a large platter, combine oranges and beets.

8. 8

   Sprinkle chevre on top of salad.

9. 9

   Sprinkle cut chives over top of salad.

10. 10

    Drizzle balsamic before serving.

11. 11

    Serve room temperature or slightly chilled.