Beetroot, Blood Orange & Goats Cheese Salad With a Shallot Vinaigrette

Instructions

1. Preheat the oven to 180℃
2. Fill a saucepan half full with water, place the beets inside, and place in the oven for 1.5 hours.
3. Remove the saucepan from the oven and transfer the beetroots to a board to cool.
4. Peel the beetroots with a peeler or sharp knife and slice into thin rounds, set aside
5. Cut one of the oranges in half and squeeze 2 tbsp of the juice into a jar with a lid to make the dressing.
6. Carefully and using a sharp knife, cut the peel and the pith from the remaining oranges and slice them as thin as possible, set aside.
7. In the dressing jar, add all the remaining dressing ingredients, shake well.
8. Refrigerate sliced beetroot and oranges until ready to use
9. Assemble the salad on your serving platter by layering the beetroot and blood oranges, dot with goats cheese, drizzle with the dressing and garnish with mint leaves
10. Enjoy!