Roasted Beet Salad with Goat Cheese Mousse and Ginger Vinaigrette

Tender roasted beets, creamy goat cheese mousse and tart grapefruit wedges give this salad its unique charm. Pair it with some thick country bread to soak up the delicious Ginger Vinaigrette and a glass of your favorite red wine. Enjoy!

For the beets:
1 lb beets (about 5 small to medium)
olive oil

For the goat cheese mousse:
4 oz goat cheese, at room temperature
3 tbsp coconut cream, from full fat canned coconut milk

For the Ginger Vinaigrette:
Juice from 1 large grapefruit (after wedges are removed)
1 tbsp + 1 tsp honey
1 tsp freshly grated ginger
1 tsp rice vinegar
1/3 cup olive oil

For the salad:
1 large grapefruit, wedges removed and pulp/juice reserved
1/4 cup whole roasted salted pistachios
1/4 cup chopped chives or green onions
sea salt
pepper

View the full recipe at Kale & Compass →