Beet, Orange & Chevre Salad with Lemon-Chive Oil

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The perfect salad for Summer!
  1. Prepare Lemon-Chive Oil; In blender or bowl of food processor with knife blade attached, puree all ingredients 30 seconds or until chives are finely chopped, scraping sides of blender occasionally with rubber spatula.
  2. Prepare Beet, Orange & Chevre Salad: Preheat oven to 375°. Rinse beets under cold water and pat dry. Rub beets with oil, salt, and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pie
  3. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into ¼-inch-thick slices.
  4. To serve, line large serving plate with spring mix, and place orange slices, beets, and onion over spring mix. Drizzle with Lemon-Chive Oil and top with cheese and pine nuts.