Citrus Beet Salad
Coming back from vacation and rolling right into Memorial Day, I needed to stop the madness. We were in D.C. and oh my(!), does that city have the restaurants! We never had a bad meal and enjoyed the diversity in the cuisines. Add to that – the ribs and hot dogs of Memorial Day weekend – it was time to stop!
This is a recreation of a delicious salad I had in D.C. – I loved the salt of the pistachios combined with the sweetness of the oranges and beets. A sprinkle of blue cheese adds depth to the flavors.
I made a simple orange vinaigrette dressing to top everything off….
Tonight we’re having it with chicken…and hopefully, all is forgiven!
- 3 medium size beets
- thinly sliced red onion
- salted pistachios
- baby greens
- crumbled blue cheese
- orange segments
- VINAIGRETTE DRESSING:
- 2 tbs. fresh squeezed orange juice
- 1 teaspoon Dijon mustard
- 2 tbs. apple cider vinegar
- 2 tbs. honey
- 2 tbs. extra virgin olive oil
- Cook beets in water until soft. Peel and slice when cooled.
- Place baby greens on a plate - topping with other ingredients.
- Drizzle with Citrus Vinaigrette dressing.
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