Ingredients
- Cooked beets, peeled and sliced: 1 pound
- Oranges, peeled and segmented: 2 large
- Feta cheese, crumbled: 4 ounces
- Pistachios, shelled and roughly chopped: 1/4 cup
- Arugula or mixed greens: 5 ounces
- Olive oil: 3 tablespoons
- Orange juice: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
Instructions
- Step 1: In a large bowl, gently combine the sliced beets, orange segments, and arugula or mixed greens.
- Step 2: In a small bowl, whisk together the olive oil, orange juice, and balsamic vinegar to create a vinaigrette.
- Step 3: Pour the vinaigrette over the beet and orange mixture, and toss gently to coat everything evenly.
- Step 4: Arrange the salad on a serving platter or individual plates.
- Step 5: Sprinkle the crumbled feta cheese and chopped pistachios over the salad. Serve immediately.
Notes
- To prevent the beets from bleeding and staining the other ingredients, toss them separately with a little vinaigrette before combining.
- For best texture, add the pistachios right before serving to maintain their delightful crunch.
- This salad is wonderful as a light lunch or a vibrant side dish to grilled chicken or fish.
- Store leftover dressed salad in an airtight container in the fridge, but be aware the arugula may wilt slightly after a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American