Layered Roasted Beet & Orange Salad Recipe

Refreshing and tasty, I've combined beets, goat cheese, oranges, and spinach for this salad recipe.

Ingreadient

• 2 large oranges (peeled)
• 2 medium red beets (roasted, peeled, and trimmed)
• 3 ounces goat cheese log (stored in the freezer)
• 1 handful fresh spinach leaves
• 4 chives (chopped)
• 1 tablespoon olive oil
• salt (to taste)

Step by step

1. Roast the beets loosely in foil for 45 to 75 min at 400 degrees. Peel and trim, then put aside. 
2. Place the goat cheese in the freezer for 30 - 40 minutes before you start the salad prep.
3. Cut the oranges and the beets into about 12 thin slices, placing them on separate plates (to avoid the transfer of the beet juice).
4. Thinly slice the almost frozen goat cheese log into 12 pieces.
5. Layer the slices on a platter in this order: orange, beet, goat cheese, 1 or 2 spinach leaves. Repeat until all ingredients have been used. 
6. Sprinkle the chives on top, drizzle with olive oil, season with salt, and serve.