Watch Vittoria prepare this on Todd & Vittoria’s Food Adventures
Ingredients:
- 2-3 Beets, diced, roasted
- 4oz Baby greens
- 1/2 cup Pistachio, chopped
- 1/2 small Red Onion, thinly sliced
- 1 Orange, sliced, segmented
- 1 small Fennel bulb, sliced
- 1/2 cup Pomegranate seeds
- Juice of 1 Orange, 1 Lemon, 1 Lime (aprox. 1 cup total)
- 2 1/2 tsp Dijon Mustard
- 1/4 cup Olive Oil
- Salt & Pepper
Preparation
- Dice beetroot into bite-sized pieces, toss lightly with olive oil and some salt & pepper. Prepare a baking sheet, line with parchment paper. Spread the beets in one layer on the baking sheet. Roast in 400F oven 30-40 minutes (stir half-way through) until softened and slightly browned.
- Meanwhile prepare the salad dressing. Whisk together the citrus juices, mustard, olive oil, salt & pepper until emulsified. Set aside.
- Layer the salad: Spread bed of baby greens on serving platter, followed by the roasted beets, pistachios, onion, orange, fennel, pomegranate seeds.
- Drizzle with salad dressing when you are ready to serve.
Let us know how you enjoy this salad, by leaving a reply below…