Started by the Community,
Continued for the Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
lorem ipsum

Roasted Beet and Naval Orange Salad with Blue Cheese


Beet_Spinach_Salad-min.jpg

Ingredients (All Found @ the Doylestown Food Market!)

6 small local beets

2 medium oranges1

1/2 tablespoons balsamic vinegar

3 teaspoons extra-virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1 (5-ounce) package mixed baby greens

1/2 cup blue cheese

1/4 cup chopped walnuts

Directions:

1. Preheat oven to 400°.  Prepare baking sheet.  Scrub beets and place in center of foil, leave roots. Bake for 40 minutes at 400°. Quarter the beets.

3. Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze  to extract juice. Set sections aside; reserve 3 tablespoons juice.  Combine rind, juice, vinegar, and next 4 ingredients in a small bowl; stir with a whisk.

4. Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.

Recipe modified from original found on MyRecipes.com


Be the first to comment

Please check your e-mail for a link to activate your account.