Beet Salad with Goat Cheese and Orange Vinaigrette with Olive Oil

Serves 4 in about 30 minutes. The stove brings beets* cut into and wine vinegar together.

Ingredients

• 2-3 small cooked beets*, cut into small wedges (or use canned)
• 1 orange, segmented (or use a small can of drained mandarin oranges)
• ¼ small red onion, sliced thinly
• 3 tablespoon goat cheese
• ¼ cup roasted pistachios, shelled
• 1 bunch of baby arugula, or spring greens
• 1 teaspoon orange zest
• ¼ cup orange juice
• 2 teaspoons honey
• 2 tablespoons red wine vinegar
• ¼ cup olive oil
• Pinch of kosher salt
• Pinch of pepper

Method

1. If using arugula greens, spread them out on a plate, or in a salad bowl.
2. Layer the beets, orange segments, and red onion on top of the greens, if using. Otherwise just layer them without.
3. Crumble the goat cheese on top.
4. Dress the salad with a couple of tablespoons of the vinaigrette, or as needed.
5. Scatter the pistachios on top
6. Stir in all ingredients to a mason jar with a lid and shake vigorously until well combined.If you don't have a jar with a lid, put all ingredients in a bowl and whisk until well combined.Taste and adjust salt, if you want it.

More salads ideas are in the salads collection.