Ingredients
- Fresh beets (red or golden)
- Oranges (navel, blood, or mandarin)
- Greens (arugula or spinach)
- Goat cheese or feta
- Walnuts (or pecans)
- Red onion (thinly sliced, optional)
- Olive oil
- Fresh lemon or orange juice
- Honey or maple syrup (for dressing)
- Dijon mustard (optional)
- Salt and cracked black pepper
Instructions
- Roast the beets by scrubbing them, wrapping in foil, and baking at 400°F until tender (about 35 to 45 minutes).
- Let the beets cool, then peel and chop into bite-sized pieces.
- While the beets cool, supreme the oranges or slice them into chunks.
- Prepare the green base by placing arugula or spinach on a large platter.
- Layer the chopped beets and orange slices over the greens.
- Sprinkle with goat cheese or feta, toasted nuts, and sliced red onion (if using).
- For the dressing, mix the juice of one orange, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a jar. Shake well.
- Drizzle the dressing over the salad just before serving.
Notes
You can prep the salad ahead of time but keep the dressing separate until serving to avoid wilting the greens. Toasting the nuts enhances the flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg