Clementine Beet Goat Cheese Holiday Salad serves juicy clementines, pickled beets and tangy goat cheese over arugula with dotted with pepitas. A colorful presentation for your holiday table.
Clementines are part of the mandarin-orange family. These tiny treats are about two-inches in diameter, easy to peel and typically seedless. They’re in season now!
I love pickling my own vegetables. It’s fast and super easy. I used canned beets for this recipe but roasting your own beets is wonderful too!
You can use any kind of vinegar to change up the flavors. I prefer a white balsamic for roasted or canned veggies and apple cider vinegar for raw veggies like cucumbers.
This salad is my new favorite for a Thanksgiving or Christmas table. The colors fit in for and theme. Win, win!
Clementine Beet Goat Cheese Holiday Salad
Ingredients
- 2 cup arugula
- 1/2 cup red beets
- 1 clementine, segmented
- 2 ounces goat cheese
- 1/4 cup grape tomatoes
- 1/2 cup plus 1 tablespoon white balsamic vinegar
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon shallot
- 1/2 teaspoon honey
- salt and pepper to taste
- 1/4 cup pepitas
Instructions
- Pickle beets with sugar and 1/2 cup vinegar. Mix and allow to marinate 15 minutes.
- Whisk together oil, 1 tablespoon vinegar, honey, salt and shallot. Arrange arugula, beets, clementines, tomatoes on two plates. Top with goat cheese and pepitas. Drizzle with dressing.
Food for Thought…What’s your favorite salad for Thanksgiving? Does your family insist on one? I would love to hear your thoughts in a comment below!
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