Ingredients
4 medium beets, roasted, peeled, and sliced
3 oranges, peeled and segmented
3 cups mixed greens (arugula or spinach work well)
1/4 cup red onion, thinly sliced
1/4 cup crumbled goat cheese or feta (optional)
1/4 cup toasted walnuts or pistachios (optional)
Dressing
3 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon honey or maple syrup
Salt and black pepper, to taste
Instructions
Roast the Beets (if needed): Wrap beets in foil and roast at 400°F (205°C) for 40–45 minutes until fork-tender. Cool, peel, and slice.
Prepare the Dressing: Whisk olive oil, orange juice, vinegar, honey, salt, and pepper until well combined.
Assemble the Salad: Arrange greens on a platter. Top with sliced beets, orange segments, and red onion.
Finish: Drizzle with dressing and sprinkle with cheese and nuts if using. Serve immediately.
Notes
Cooking Tips
-
Roast beets ahead of time and refrigerate for up to 3 days to save prep time.
-
Use a sharp knife and cut oranges over a bowl to catch extra juice for the dressing.
-
Add dressing just before serving to keep greens fresh and crisp.
Variations
-
Vegan: Skip the cheese or add sliced avocado for creaminess.
-
Protein Boost: Add grilled chicken, shrimp, or chickpeas.
-
Extra Citrus: Mix in grapefruit segments for a tangy twist.
-
Herbaceous: Finish with fresh mint or basil for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (if roasting beets)
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g