Beet Orange Salad
This Beet Orange Salad is a simple and classic spring salad that balances the sweetness of beets with the tanginess of oranges - 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
Storage: Store any leftovers in an airtight for up to 3 days. But ideally, it's best to consume immediately after tossing the salad.
Make Ahead: You can make the dressing up to 7 days in advance and you can prepare the salad up to 1 day in advance.
Substitutes: For best results, follow the recipe as is. However you can play around with the ingredients to switch out the greens, the nuts and the cheese.
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
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