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.