Beet Salad
Servings 2 - 4
Equipment
- Small Baking Dish
Ingredients
Beets:
- 3 small beets scrubbed
- 1 tbsp olive oil
Citrus Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp seasoned rice vinegar
- 1 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 clove of garlic finely minced
- Pinch or two of sugar to taste
- Sea salt and freshly cracked pepper to taste
Salad:
- 2 cups baby spinach
- 2 cups baby arugula
- 1 orange cut into segments
- ¼ red onion sliced thinly **Soak slices in a bowl of ice water if their flavor is too strong**
- ¼ cup feta or goat cheese crumbles
- 2 tbsp toasted pistachios
- Mint, chopped, optional
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Roast the beets by placing the scrubbed beets on a large piece of foil. Drizzle some olive oil on the beets then wrap tightly in the foil. Place into the oven to roast for 50-60 minutes, or until tender.
- Remove from the oven, open the foil, and allow the beets to cool. Once cool, peel the beets and cut them into thin slices.
- Make the citrus vinaigrette while the beets are roasting by combining the olive oil, seasoned rice vinegar, orange juice, lemon juice, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste. Seal with a lid and shake well to combine; set aside to allow the flavors time to mingle.
- Marinate the beets by placing the beet slices in a small dish. Drizzle 1 tablespoon of the well-shaken vinaigrette over the beet slices; toss to coat evenly. Set aside until needed.
- Dress the salad by placing the spinach, arugula, orange segments, and red onion together in a serving bowl. Drizzle with some of the well-shaken vinaigrette, to taste, then gently toss to coat everything evenly.
- Finish the salad by topping it with beet slices, cheese crumbles, pistachios, and mint, if using. Season well with freshly cracked black pepper, to taste. Serve immediately with the remaining citrus vinaigrette on the side. Enjoy.