Beet Salad Recipe
This elegant Beet Salad with Goat Cheese is on top of a bed of baby spinach and arugula with segmented oranges, chopped pistachios and a balsamic glaze drizzle.
Course: Salad, Side Dish
Cuisine: American
Servings: 4 people
Calories: 223 kcal
Ingredients
- 5 oz Baby Spinach and Arugula Salad Mix
- 15 oz beets, canned, drained, cut
- 2 medium oranges, *see notes
- 2 oz goat cheese, crumbled
- ⅓ cup pistachios, chopped
- 2 tbsp balsamic glaze
- 1 tbsp olive oil, extra virgin, good quality
- salt and pepper, to taste
Instructions
- Place the baby spinach and arugula salad mix on a large serving platter and set aside. Drain the canned beets and use paper towels to soak up any extra liquid from the beets. Sprinkle beets over the platter with the arugula mixture.
- Segment the oranges by cutting off the top and bottom ends of the outer peel, revealing the fleshy insides. Run a sharp knife down and around the orange, removing the orange peel completely. Cut in between each membrane of the orange, to remove the orange segments. Discard any of the membrane and orange peel. Scatter the segmented orange pieces over the salad.
- Top the salad with bits of crumbled goat cheese and chopped pistachios. Drizzle the balsamic glaze and extra virgin olive oil over the top and season with salt and pepper to taste. Enjoy!
Notes
*If desired, you can swap the segmented oranges for a 15 oz. can of drained mandarin oranges.
Nutrition
Calories: 223kcal | Carbohydrates: 26g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 771mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3694IU | Vitamin C: 51mg | Calcium: 109mg | Iron: 3mg
Keywords: arugula, Beets, goat cheese, orange
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