Ingredients
- Roasted beets, peeled and diced
- Navel or blood oranges, peeled and segmented
- Arugula or mixed baby greens
- Toasted walnuts or pecans
- Olive oil
- Vinegar
- Salt
- Honey
- Dijon mustard
- Feta or goat cheese, crumbled
- Fresh mint or basil (optional)
Instructions
- Prepare the roasted beets by peeling and dicing them.
- Peel and segment the oranges, discarding any seeds.
- In a large bowl, combine the beets, oranges, and greens.
- Add toasted nuts and cheese on top.
- In a jar, shake together the olive oil, vinegar, salt, honey, and mustard to make the vinaigrette.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with herbs if desired and serve immediately.
Notes
Chill your plates for an extra refreshing experience. Store salad and dressing separately if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg