I made this dish on Sunday night along with a scallop and bok choy dish I love to make, and omigosh they went so beautifully together I just had to share this salad recipe with you!

You may substitute the steamed beets for raw grated or you could roast them – up to you and all delish!

Salad

 2 0r 3 beets, peeled and quartered

2 -3 mandarin oranges peeled and sectioned

2 cups mixed baby greens

1/2 cup herbed goat cheese or feta cheese

Fresh cilantro or mint for garnish ( I prefer cilantro)

Vinaigrette

2 shallots, minced

1 1/2 Tbsp balsamic vinegar or fresh lemon juice

1/4 cup extra-virgin olive oil

Tbsp maple syrup

Tsp Dijon mustard

Touch of salt and freshly ground black pepper to taste

The How-To

Steam beets until fork tender, about 12-15 minutes.

While beets are cooking, whisk together ingredients for the vinaigrette in a small bowl and crumble cheese.

Toss greens with half of the vinaigrette, and put a handful of greens on each of 4 plates. When beets are done allow to cool, peel, then cut into small chunks and toss with remaining dressing. Arrange beets and mandarin slices on top of greens sprinkle with cheese, and garnish with cilantro or mint.

Serves 4

You can serve this as an appetizer along with another main dish like fish, meat or poultry or have this as a meal on its own, accessorizing it with tbsp pecans or walnuts and 1-2 Lavash breads on the side with 1-2Tbsp of humus

P.S.

Don’t forget a nice glass of vino to go with this! Cold, crisp Pinot Grigio like 20 Bees is my fav paired with this.

Enjoy!

Jenn Pike
Written by Jenn Pike
Jenn is a best selling author ~ The Simplicity Project, Holistic Lifestyle & Media Expert. Yogi. Mom. Wife. On a mission to educate the masses.