Roasted Beet, Tangerine Salad with Goat Cheese, Pine Nuts and Citrus Dressing

iloveimportedcheese.com
serves 4
Ingredients

• 4 medium beets
• 2 tangerines peeled and sliced
• 1 8 oz log of fresh Goat Cheese
• ¼ cup pine nuts toasted
• 10 oz fresh salad greens

Dressing:

• 1/4 cup fresh squeezed tangerine juice
• 2 tbsp white balsamic vinegar
• ¾ cup extra virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• salt and pepper to taste​

Preparation

1. Preheat oven to 400 degrees. Place beets on a large piece of foil, drizzle with olive oil, salt and pepper. Wrap tightly and place on a baking sheet. Cook for approximately 45 minutes or until fork tender. Remove from oven, let cool slightly, rub skins off with paper towels. Slice.
2. Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
3. For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
4. Divide greens between 4 plates. Layer with beets and tangerines. Sprinkle with crumbled Goat Cheese and pine nuts, drizzle with dressing and season with salt and pepper to taste.