Beet Orange Salad with Leafy Greens
Beet Orange Salad with Leafy Greens
Beets and Oranges make the perfect pair and together they partner perfectly with
walnuts and dark leafy greens for the ultimate spring-time salad! So light and
satisfying you could easily add wild caught white fish / salmon for dinner!
- 2 medium beets (cooked, peeled and sliced – do this ahead of time!)
- 1 orange (peeled and sliced into rounds)
- 3 cups dark leafy greens (I used watercress & baby kale)
- 1/4 cup walnuts (chopped)
- 2 green onions (chopped – optional for topping)
- 1 tbsp flax seeds (optional for topping added omega 3’s!)
- 1 tbsp goji berries (optional for topping )
Dressing
- 2 tbsp orange juice (easy to just do by hand from fresh orange)
- 1 tbsp olive oil
- 1 tsp maple syrup
- salt & pepper (to taste)
- Pre-heat oven to 375 roast beets until you can stick a knife through center, let cool then peel with vegetable peeler and slice into 1/2 cm disks (If you can do this ahead of time you’ll save a ton of time!)
- Top greens with beets, oranges, walnuts, additional toppings
- Combine all ingredients for dressing in small mason jar with a lid and shake! Drizzle over salad
- Serve with 4oz wild caught fish or lean protein (Optional for dinner)
