Beet Salad

twopeasandtheirpod.com

Sharon VE

subheading: For the Salad:

6 medium beets, greens removed and scrubbed well

Olive oil, for drizzling

Kosher salt and black pepper, to taste

6 cups arugula or mixed greens

2 oranges, peeled and thinly sliced or cut into segments

¼ cup thinly sliced red onion

4 ounces goat cheese, crumbled

½ cup pistachios, can use candied pecans, almonds, or walnuts

Fresh mint, for garnish, optional

subheading: For the Dressing:

¼ cup olive oil

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or white balsamic vinegar

2 teaspoons honey

½ teaspoon Dijon mustard

Sea salt and black pepper, to taste

Directions at twopeasandtheirpod.com

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