Place the thinly sliced beets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast in the oven for 10-15 minutes, or until the beets are tender but still firm.
While the beets are roasting, prepare the citrus vinaigrette by whisking together the orange juice, lemon juice, honey, extra virgin olive oil, and Dijon mustard. Add salt and pepper to taste.
In a large salad bowl, combine the mixed greens, roasted beets, orange segments, walnuts, and feta cheese.
Drizzle the citrus vinaigrette over the salad and gently toss to combine.
2 cups mixed greens (arugula, spinach, or any preferred)
1/4 cup walnuts, toasted and roughly chopped
1/4 cup feta cheese, crumbled
1 orange, segmented
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey (optional)
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
Directions
Preheat your oven to 400°F (200°C).
Place the thinly sliced beets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast in the oven for 10-15 minutes, or until the beets are tender but still firm.
While the beets are roasting, prepare the citrus vinaigrette by whisking together the orange juice, lemon juice, honey, extra virgin olive oil, and Dijon mustard. Add salt and pepper to taste.
In a large salad bowl, combine the mixed greens, roasted beets, orange segments, walnuts, and feta cheese.
Drizzle the citrus vinaigrette over the salad and gently toss to combine.
Chef AI
