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Balsamic Roasted Beet, Orange & Chèvre Salad


Topped with toasted pumpkin seeds for the perfect crunch. 

Embrace the boldness of balsamic-roasted beets and the vibrant zest of oranges — the perfect combination for a delightful symphony of flavors in a refreshing, seasonal dish.

Indulge in a symphony of flavors with this vibrant salad, blending the earthiness of roasted beets, the citrusy notes of oranges, and the creamy richness of goat cheese. Topped with toasted pumpkin seeds for the perfect crunch, it's a celebration of simplicity and seasonal goodness. 


4 medium-sized golden beets
1 Tbsp balsamic vinegar
1 Tbsp olive oil
4 cups arugula
2 oranges, supreme
1 red onion, thinly sliced
4 oz. goat cheese
¼ cup toasted pumpkin seeds
Salt and pepper

For the Dressing:

2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 tsp grainy mustard
1 clove garlic, minced
3 Tbsp olive oil
Salt and pepper


  1. Preheat the Speed Oven on Convection Bake to 400°F.
  2. Wash and peel the beets, and cut into 1-inch wedges. Toss with the balsamic vinegar, olive oil, salt and pepper, and place them on the glass tray lined with parchment paper.
  3. Roast the beets in the Speed Oven: Combination Bake, 400°F, Power Level 3 for about 15 to 20 minutes.
  4. Peel the rind and pith off the orange and carefully remove the orange segments by using the V cut technique (see tips for in-depth 'How to Supreme an Orange' instructions)
  5. In the meantime, make the dressing: Whisk together the vinegar, maple syrup, mustard and garlic, and season with salt and pepper. Drizzle in the olive oil while whisking.
  6. Assemble the salad: Place a handful of arugula leaves on a plate, place 4 pieces of beets, and scatter the oranges, sliced red onions and goat cheese over top. Drizzle the dressing on top, and scatter the pumpkin seeds.


How to Supreme an Orange

  • Cut the top and bottom of the orange off
  • Stand the bottom of the orange upright on one of the cut ends
  • Place your chef’s knife at the top of the orange between the flesh and the skin
  • Slice down to the base curving around the contour of the fruit to remove the rest of the peel (removing as much white pith and the outer skin without shaving off any of the orange flesh
  • Once done, divide each segment using a paring knife to slice along the inner membranes of the orange and cut out the segments
  • Discard the chewy membrane



Photo by:
Monika Grabkowska

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