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Layered Beet and Orange Salad on 100 Days of Real Food
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Layered Beet & Orange Salad

Refreshing and tasty, I've combined beets, goat cheese, oranges, and spinach for this salad recipe.
CourseDinner, Salads
CuisineAmerican
MethodToo Easy
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients

  • 2 large oranges peeled
  • 2 medium red beets roasted, peeled, and trimmed
  • 3 ounces goat cheese log stored in the freezer
  • 1 handful fresh spinach leaves
  • 4 chives chopped
  • 1 tablespoon olive oil
  • salt to taste

Instructions

Prep for beets and goat cheese

  • Roast the beets loosely in foil for 45 to 75 min at 400 degrees. Peel and trim, then put aside. 
  • Place the goat cheese in the freezer for 30 - 40 minutes before you start the salad prep.

Prepare the salad

  • Cut the oranges and the beets into about 12 thin slices, placing them on separate plates (to avoid the transfer of the beet juice).
  • Thinly slice the almost frozen goat cheese log into 12 pieces.
  • Layer the slices on a platter in this order: orange, beet, goat cheese, 1 or 2 spinach leaves. Repeat until all ingredients have been used. 
  • Sprinkle the chives on top, drizzle with olive oil, season with salt, and serve.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Layered Beet & Orange Salad
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 100mg4%
Potassium 323mg9%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 800IU16%
Vitamin C 37.2mg45%
Calcium 58mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.