What can I say...You cannot go wrong with this salad. Perfect for BBQ's or an Italian dinner. I honestly make it all the time. Personally though I do use feta cheese instead of the proper goat cheese. I also add some mandarin segments in there as well.
INGREDIENTS:
Beet Salad 2-3 Small Cooked Beets* cut into small wedges (you could also use canned)1 Orange segmented (or use a small can of drained Mandarin oranges)1/4 Small Red Onion sliced thinly3 Tbsp Goat Cheese1/4 cup Roasted Pistachios shelled Optional (You can serve this beet salad without the greens, if desired) 1 Bunch of Baby Arugula or Spring Greens Orange Vinaigrette 1 tsp Orange Zest1/4 cup Orange Juice2 tsp Honey2 Tbsp Red Wine Vinegar1/4 cup Olive OilPinch of Kosher SaltPinch of Pepper INSTRUCTIONS:
Assemble the Salad
If using arugula greens, spread them out on a plate, or in a salad bowl.
Layer the beets, orange segments, and red onion on top of the greens, if using. Otherwise just layer them without.
Crumble the goat cheese on top.
Dress the salad with a couple of tablespoons of the vinaigrette, or to taste.
Sprinkle the pistachios on top
To Make the Vinaigrette
Add 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 desired.
(Source: https://www.simplyhappyfoodie.com/beet-salad-goat-cheese-orange-vinaigrette/)
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