Beet Salad with Blood Orange Balsamic Vinaigrette

Blood Orange Balsamic Vinaigrette

• 2 oz olive oil
• 3 oz shallots, cut into pieces
• 1 garlic clove
• 3 oz blood orange juice (from 1 orange)
• 1 oz balsamic vinegar
• 1 tbsp honey
• ¼ tsp salt
• ⅛ tsp ground black pepper

Beet Salad

• 20 oz water
• 28 oz red beets, sliced into half-moons (¼ in.)
• 1 blood orange, sliced into rounds (¼ in.)
• 5 sprigs thyme
• 10 oz beet greens, washed, trimmed, cut into strips (½ in.), plus extra, uncut, to garnish
• ¾ cup goat cheese, crumbled
• ¾ cup hazelnuts, toasted