Roasted Beet & Orange Salad
Ingredients 6 medium sized beets, red and yellow, peeled and sliced 2” pieces 2 Tbsp. extra virgin olive oil 3 heaping cups arugula or desired lettuce 3 oranges, peeled and cut into wedges ½ cup walnuts ½ cup goat cheese crumbles
Dressing 3 Tbsp. fresh orange juice ¼ cup extra virgin olive oil 2 Tbsp. white balsamic vinegar 1 Tbsp. honey salt and pepper, to taste
Directions 1. Preheat oven to 400°F. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. Place on baking pan. Bake for 30 minutes or until tender. 2. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 3. Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. 4. Place arugula or lettuce in the Salad on the Go Bowl then top with beets, orange wedges, walnuts and goat cheese. 5. If taking on the go, add dressing to the Tupper Mini 2 oz. Container. 6. When ready to serve, pour dressing over salad. Season with salt19 and pepper
