Welcome the New Year with a healthy and filling salad made with wholesome ingredients. This Citrusy Roasted Beet Goat Cheese Salad is flavored with lucky black-eyed peas, Cara Cara and blood oranges, pomegranate seeds, and walnuts.
Perfect for post work out meal or for a light and healthy lunch.
Happy New Year friends! Are you ready for a fresh start? Now that all the holiday eating and drinking is behind us, it is time for getting back to reality. I know I am ready to get back to the gym and start eating big salads for lunch and dinner. However, I have no intentions of serving myself boring salads. That is why; I am here today with a meal-worthy salad made with wholesome ingredients that will help you start the year off right. This citrusy roasted beet goat cheese salad is my take on the classic beet and goat cheese salad that you see in almost every restaurants menu nowadays. However for my version, I took things up a notch and added some surprising ingredients that made it even more delicious, filling, and healthy.
About This Citrusy Roasted Beet Goat Cheese Salad Recipe:
Initially, this was supposed to be a roasted beet and goat cheese salad topped off with black-eyed peas. The idea of using black-eyed peas came from my husband, who told me that eating them in New Years is a tradition and considered as good luck here in the southern states. Then as I was researching about it, I found an article that shed some light onto the meaning behind it. Below is from that article:
“…a lot of people closely associate good luck with monetary gain. That’s where the greens come in (green is the color of U.S. currency). Any green will do, but the most common choices are collard, turnip, or mustard greens. Golden cornbread is often added to the Southern New Year’s meal, and a well-known phrase is, “Peas for pennies, greens for dollars, and cornbread for gold.” …”
After reading this, I decided to turn it into a green salad with roasted beets, goat cheese, and black-eyed peas. However, even with the creamy goat cheese it tasted a little blend. It needed something sweet to balance the tartness of the peas. That is when I decided to add a few slices of Cara Cara and blood oranges I found in Kroger earlier in the week. I love oranges, but Cara Cara oranges are my favorite fruit of all times. The addition of colorful oranges into the mix of roasted beets, fresh mixed greens, crunchy walnuts, and goat cheese turned this otherwise boring salad into a meal-worthy and filling salad with a ton of flavors.
In terms of the dressing, I continued the citrusy flavors and made an orange vinaigrette by mixing together some freshly squeezed orange juice with a splash of sherry vinegar and extra virgin olive oil. This happens to be my go-to vinaigrette recipe that I usually make with lemon juice, but surprisingly it worked perfectly with orange juice as well. Here, if you do not have sherry vinegar, you can use white wine vinegar or balsamic vinegar.
How to Cook Black-Eyed Peas:
Putting it all together cannot be easier. Here in Atlanta, I go to our neighborhood Kroger for all the freshest ingredients. I love that they have these ready-to-eat packaged greens that eliminates the rinsing part, saving time on the preparing and cleaning. Their Private Selection and Simple Truth product lines offer a variety of cheeses and greens that give me options as I put together my recipes. It is just so convenient to go there and find everything I need in one place.
Now admittedly, the only component of this recipe that takes a little bit of time is cooking the black-eyed peas. Some recipes on the internet require for them to be soaked at least for 2 hours, but my method requires no soaking. Simply, let them come to a boil in a saucepan filled with water. Then turn it off and let it sit for an hour. Drain it and fill it with fresh water. Put it back on the stove in medium heat, let it come to a boil, turn down the heat to low and let it simmer for 15-20 minutes.
I have been using this method for years and it works perfectly every time. For this salad, I used only a cup of black-eyed peas. However, I usually cook a big batch and save the rest to add them in salads or soups throughout the week.
How To Serve:
Since it is the New Years Day and I need all the gold I can get my hands on in 2017, I served my salad with a few slices of jalapeno and scallion cornbread. The cornbread was a true splurge and accompanied my salad beautifully. However, I promise you that even without the cornbread this salad recipe is a healthy way the start the New Year without compromising any flavor or taste.
**** GIVEAWAY ****
The giveaway is now closed. The winner is LAMUSING.
Finally, the folks over at Kroger are allowing me to give one of my readers a $50 gift card. To get a chance to win, leave a comment below telling me about your favorite healthy snack before January 20th – 12PM EST. I will announce the winner via e-mail and here in the blog post. This giveaway is open to U.S. residents only. Good luck friends!
Citrusy Roasted Beet Goat Cheese Salad
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6
- Category: Salad
- Method: Mixing
- Cuisine: American Vegetarian
For the dressing:
- ¼ cup orange juice, freshly squeezed (from 1-2 oranges)
- 2 tablespoons sherry (or white wine) vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 1 cup dry black-eyed peas
- 4 red and yellow fresh beets, rinsed
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 6 cups mixed greens, rinsed
- 1 cup lightly toasted walnuts
- 1 Cara Cara Orange, peeled and sliced
- ½ blood orange, peeled and sliced
- ½ cup pomegranate seeds, as garnish
- ½ cup crumbled goat cheese
- To make the dressing: Place all dressing ingredients in a mason jar, put the lid on and shake vigorously. Keep it in the fridge until you are ready to use it. Place the black-eyed peas in a medium-size saucepan, cover it water (2-inches above the peas), and bring it to a boil. Let it boil for 2-3 minutes. Remove pot from the heat and let it cool for an hour. Drain water and replace it with fresh cooking water. Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes. Drain and set aside.
- To roast the beets: Pre-heat the oven to 425 F degrees. Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil and sprinkle it with salt and pepper. Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets. Place covered beets on the prepared baking sheet and bake for 20-25 minutes or until they are easily pierced with the tip of a knife. Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove skins and slice each beet into small cubes.
- To make the salad: Place the mixed greens in a large bowl. Add in the now-cooked black-eyed peas, beets, walnuts, sliced oranges, pomegranate seeds. Drizzle it with the dressing. Give it a gentle toss. Taste for seasoning and add if necessary.
- Sprinkle it with the crumbled goat cheese and serve.
– If you cook the black eyed peas in advance, this salad will come together much faster.
– If you want to cut down on the calories, you can use less goat cheese.
- Serving Size: 1
- Calories: 221
- Sugar: 8.8g
- Sodium: 282.1mg
- Fat: 15.5g
- Carbohydrates: 16.4g
- Fiber: 4.4g
- Protein: 6g
- Cholesterol: 6.9mg