Easy Beet and Citrus Salad (Print Version)
# Ingredients:
→ Salad
01 -
A handful of mixed arugula and spinach, around 4 ounces
02 -
4 medium-sized beets, already cooked and sliced up
03 -
2 oranges (navel), peeled and cut into slices
04 -
1/4 cup of walnuts finely chopped
05 -
2 tablespoons of crumbled feta
06 -
Season with salt and pepper as you like
→ Dressing
07 -
A trio of tablespoons of olive oil
08 -
2 tablespoons of freshly squeezed orange juice
09 -
1 tablespoon of tangy red wine vinegar
10 -
1 tablespoon of Dijon mustard
11 -
1/4 teaspoon of salt
12 -
1/4 teaspoon of ground black pepper
# Instructions:
01 -
Pour the olive oil, orange juice, red wine vinegar, mustard, salt, and pepper into a bowl. Grab a whisk and stir until it’s all smooth and creamy.
02 -
Take your greens and spread them out in a serving dish. Neatly on top, layer your sliced beets and oranges.
03 -
Scatter the crumbled feta and chopped walnuts across your salad.
04 -
Drizzle the dressing evenly over the salad and serve it either chilled or at room temp. Dig in!
# Notes:
01 -
You can prep this up to 24 hours in advance
02 -
The dressing will stay fresh if stored for up to a week
03 -
Feel free to play with the recipe—swap out the greens, nuts, or cheese however you’d like