Festive Beet Orange Salad
This colorful salad is a flavorful light way start to a holiday meal.
Serves 5-6 with small salads, or 3 large salads
Prep time: 15 minutes
Cooking time: 15 minutes plus 30-60 minutes to cool
Ingredients:
-
- 6 medium sized beets, peeled, sliced, cooked (up to 5 days in advance)
- 2 TBSP extra virgin olive oil (if roasting)
- 3 cups baby arugula
- 3 cups baby spinach
- 2 1/2 oranges, peeled, sliced, divided and deseeded
- ½ cup walnuts (can use pecans or pistachios)
- ½ cup goat cheese crumbles, optional
Dressing:
-
- ½ orange, squeezed for juice
- ¼ cup extra virgin olive oil
- 2 TBSP white balsamic vinegar (dark will work)
- 1 TBSP honey
- Salt and pepper to taste
Directions
-
You may opt for precooked beets, otherwise you can boil in salted water for 30-40 minutes until tender, cool peel and cut.
Or you can roast them in the oven by placing peeled and cut beets in a bowl and stir to coat with 2 TBSP of olive oil and placing them on a baking sheet lined with parchment paper, sprinkle with salt and roast in a preheated 400 F degree oven for 30 minutes until tender.
- While the beets are cooking, whisk together the dressing.
- Place warm beets in a bowl, stir to coat with half of the dressing. They can be served warm, or chilled.
- Serve by making a bed of the greens, and top with the beets, orange pieces, nuts. Drizzle with remaining dressing as desired. Season with salt and pepper, and enjoy!
Can top with micro greens or roughly chopped parsley and thinly sliced red onions.
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