Chopped Beet Salad

CHOPPED BEET SALAD

Ingredients 

2 tablespoons extra-virgin olive oil 

1½ teaspoons grated orange zest 

2 tablespoons orange juice (from 1 large orange) 

1½ tablespoons champagne vinegar 

1 teaspoon Dijon mustard 

1 teaspoon honey 

¼ teaspoon plus ⅛ teaspoon salt 

¼ teaspoon ground pepper 

3 cups chopped refrigerated cooked beets (3 8.8-ounce packages) 

½ cup crumbled feta cheese (2 ounces) 

1½ tablespoons chopped salted roasted pistachios 

Chopped fresh mint for garnish (optional) 

Method

Step 1: Whisk 2 tablespoons oil, 1½ teaspoons orange zest, 2 tablespoons orange juice, 1½ tablespoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Set aside 2 tablespoons of the dressing for drizzling. 

Step 2:  Add 3 cups chopped beets to the bowl; toss with the remaining dressing until evenly coated. Transfer to a serving bowl and top with ½ cup crumbled feta and 1½ tablespoons pistachios. Drizzle with the reserved dressing. Garnish with chopped mint, if desired.

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