Beet Salad

Beet Salad

This simple salad is deliciously easy, can be prepped ahead of time and looks amazing on the plate. With the beautiful colours of the beets and oranges, it is a nice change from other more dreary dishes during the winter months.


For the salad:
2 naval oranges, peeled and sliced crosswise into rounds
4 medium beets, cooked, peeled and thinly sliced
1/4 cup pistachios, shelled
2 tbs dried sour cherries
1/4 cup goat cheese
1/2 cup arugula

For the dressing:
1 tbs mustard
1/4 cup white balsamic vinegar
1/2 cup olive oil


In a small bowl, whisk together the ingredients for the dressing. Set aside.

Divided among 4 plates, alternate placing the orange and beet slices on the plate in even amounts(about 2-3 slices of each). Place about 1/8 cup of arugula on top of each plate of beets/oranges. Top with about 1 tbs of pistachios and 1 tbs of cherries per plate. Crumble with about 1 tbs of goat cheese and drizzle with dressing. Serve immediately.

The individual parts of this salad can be prepared a couple hours ahead of time and assembled just prior to serving.

Serves 4

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