Roasted Beet Salad with Citrus Vinaigrette
Try this beautiful mixed green salad with roasted beets, avocado, cucumber, orange segments, and chopped pistachios with a citrus vinaigrette.
Equipment
- Instant Pot optional
- Hand juicer
Ingredients
- 3 Cups Mixed Greens
- 2 Large Beets cooked, peeled and sliced
- 1 Large Cucumber Peeled and sliced
- 1 Avocado Pitted and sliced
- 2 Juicy Oranges Segmented and juiced
- 1/2 Cup Shelled Pistachios roughly chopped
Citrus Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp Champagne Vinegar
- 2 Tsp Maple Syrup
- 1 Tsp Dijon Mustard
- 2 Oranges Juiced
- 1/2 Tsp Salt
Instructions
Roasting the Beets
- Roast your beets using which ever cooking method you prefer. Let them cool, peel them and cut them into quarters.
Salad Instructions
- Segment your oranges and leave the juice for the dressing.
- To make the vinaigrette take the orange juice from your segments and add all the dressing ingredients except the oil.
- With a whisk mix everything together and then slowly incorporate your oil while whisking the whole time.
- While your beets are cooking peel and slice your cucumber into half moons.
- Slice beets into quarters.
- Roughly chop shelled pistachios.
- Pit and Slice your avocado last.
- Now you can plate your salad.
- Mixed greens first, then add your chopped cucumbers, beets, orange segments, avocado, and crushed pistachios on top. Drizzle with Citrus Vinaigrette and serve immediately.