Beet Orange Salad
This is a simple and classic spring salad that balances the sweetness of beets with the tanginess of oranges. It's light, flavorful & vibrant!
Servings: 4 servings
Ingredients
- 4 ounces spinach and arugula mix
- 4 medium beets cooked and sliced
- 2 navel oranges peeled and sliced
- ¼ cup walnuts chopped
- 2 tablespoons feta cheese
- Salt and pepper
Dressing
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Whisk together the ingredients of the dressing until it’s well blended.
- Assemble the salad into one large bowl or two separate bowls. Start by placing the greens at the bottom, followed by interchanging layers of the sliced beets and sliced oranges. Crumble feta cheese on top along with walnuts and drizzle the dressing on top.
- Enjoy at room temperature or cold.
Video
Notes
My Top Tip: Add your dressing just before serving. If you add the dressing too early, the greens may wilt!
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Just know, your ingredients will wilt over time! I'd recommend eating this salad right away.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 356mg | Potassium: 537mg | Fiber: 5g | Sugar: 13g | Vitamin A: 926IU | Vitamin C: 54mg | Calcium: 138mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
