![Beet Salad with Blood Orange Balsamic Vinaigrette Beet Salad with Blood Orange Balsamic Vinaigrette](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/CACE7991-362B-4690-AD9B-CD6257A21538/Derivates/EF9CF46D-F8AF-4DAB-B1C4-7FE3C01037E3.jpg)
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Ingredients
Blood Orange Balsamic Vinaigrette
- 2 oz olive oil
- 3 oz shallots, cut into pieces
- 1 garlic clove
- 3 oz blood orange juice (from 1 orange)
- 1 oz balsamic vinegar
- 1 tbsp honey
- ¼ tsp salt
- ⅛ tsp ground black pepper
Beet Salad
- 20 oz water
- 28 oz red beets, sliced into half-moons (¼ in.)
- 1 blood orange, sliced into rounds (¼ in.)
- 5 sprigs thyme
- 10 oz beet greens, washed, trimmed, cut into strips (½ in.), plus extra, uncut, to garnish
- ¾ cup goat cheese, crumbled
- ¾ cup hazelnuts, toasted
- Nutrition
- per 1 portion
- Calories
- 1310 kJ / 313 kcal
- Protein
- 10 g
- Carbohydrates
- 23 g
- Fat
- 21 g
- Fiber
- 6 g
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