Recipes
Eat Your Colours Salad
Prep time:20 min
Total time:60 min
Serves 6
Ingredients
3 beets, scrubbed and trimmed
1/4 cup Longo’s Extra Virgin Olive Oil
2 tbsp Longo’s Cider Vinegar
1 small clove garlic, rasped
1 tsp Longo’s Honey Mustard
1/4 tsp salt
Pinch pepper
2 seedless navel oranges
Half 250-g pkg Longo’s Canadian Soft Unripened Goat’s Milk Cheese
1 pkg (142 g) Longo’s Organic Arugula & Baby Spinach Blend
1 cup Longo’s Grape Tomatoes, halved
Directions
- •Place beets in small casserole and cover by 1 inch with water. Cover dish and roast in preheated 400°F oven for about 40 minutes or until beets are tender when pierced with tip of knife. Let cool; remove skin and slice.
- •Meanwhile, whisk together oil, vinegar, garlic, honey mustard, salt and pepper; set aside.
- •Slice off top and bottom of each orange, exposing flesh inside. Stand orange on cutting board; using sharp paring knife, slice peel and pith away from flesh; discard. Cut between membranes to segment oranges into thin wedges.
- •Place cheese on cutting board. Using unflavoured dental floss, cut crosswise into 12 coins.
- •Divide salad greens among 6 salad plates. Arrange beets, oranges, cheese and tomatoes in 4 piles on top of greens on each plate, dividing evenly. Drizzle each with vinaigrette before serving.
A dash of advice
Tips: Slice the goat cheese straight from the refrigerator for clean slices. You can use golden beets or regular beets in this recipe. To speed up cooking time, buy a package of roasted beets from the produce section. If you like some crunch in your salad, sprinkle a small handful of your favourite nuts or seeds over top; walnuts or pepitas are a good choice.
Nutritional Information
180 calories
- Protein 5g
- Fibre 2g
- Fat 14g
- Sugar 7g
- Carbs 11g
- Sodium 280mg
