Recipe Blood orange and beet salad

medtran49

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2 servings

Salad greens for 2, about 5 ounces
1 or 2 blood oranges depending on size
1 medium yellow beet, roasted
1/4 cut sliced almonds, toasted
1/4 to 1/2 cup feta cheese, crumbled (Omit cheese or substitute a vegan cheese for vegan option)

Vinaigrette

1/2 tsp blood orange zest
1/2 cup blood orange juice
2 Tbsp shallots, finely chopped
1 Tbsp Dijon mustard
Salt and pepper to taste
1/2 cup EVOO

Mix all vinaigrette ingredients, except for the EVOO, mix so that salt dissolves. Add the EVOO and whisk or shake until blended.

Directions

Thinly slice off the ends of the beet. Wash to remove dirt. Bake at 375 F for about 1-1/2 hours until tender. Allow to cool and cut into wedges.

Peel and supreme/segment the blood oranges.

Toast the almonds in a small skillet on the stovetop. Cool.

Toss the salad greens with 1/4 cup of the dressing. Divide into 2 bowls. Add remaining ingredients and serve with remaining dressing on the side.
 
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