Luminescent Beetroot Salad with Citrus Vinaigrette

A deeply hued salad with a tangy dressing that glows like a sunset.

Cuisine: Vegetarian

Category: Salads

Prep: 20 minutes. Cook: 45 minutes.

Serves 2.

Ingredients

• 2 medium beetroot
• 4 cups mixed greens
• 1 orange
• 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Scrub 2 medium beetroots, wrap in foil, and roast for 45 minutes until tender when pierced with a fork, then cool, peel, and dice into 1/2-inch cubes.
2. Step 2: Zest and juice 1 orange, then juice 1 lemon. Whisk together 3 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp black pepper, and the citrus zest in a small bowl until emulsified.
3. Step 3: In a large bowl, combine 4 cups mixed greens, diced roasted beetroots, and 1/4 cup thinly sliced orange segments. Pour dressing over the salad and toss gently until evenly coated and the greens are glistening.