Roasted Beet Salad With Citrus Dressing

Learn how to make this healthy, flavorful salad using roasted beets. Learn how to segment oranges and use the left over juice to make your own vinaigrette!

Roasted Beet Salad With Citrus Vinaigrette
Serves 4

Ingredients-
3 cups mixed greens
2 large beets cooked peeled and sliced into ⅓ half moon
1 large cucumber peeled and sliced into half moons
1 avocado pitted and cut into slices
2 oranges peeled and segmented
½ cup seeds or nut of preference for garnish

Dressing-
¼ cup extra-virgin olive oil
1 tbsp champagne vinegar
2 Tsp maple syrup
1 Tsp Dijon mustard
2 oranges juiced
A pinch of salt

Instructions-
Preheat oven to 400 degrees

Cut ends off beets and poke holes in beets to let out steam and wrap in aluminum foil.

Place in oven and roast for 1 hr check with a knife. If it cuts through easily they are done. Or if using an I want Pot. Set on Manual for 35minutes and fill with 1 cup water. Put in a trivet and place your beets on top. Quick Release when done.

Meanwhile peel and slice your cucumber and avocado.

To Segment your orange use a bowl to cut orange over. You will use the leftover juice to make the dressing.

With a sharp thin knife cut the ends off the orange.
Working from top to bottom, peel the peel and pith, deep enough to remove the thin membrane and expose the flesh of the orange.
Hold the orange in your hand and With a sharp thin knife, carefully cut between a segment and the membrane. Do NOT cut all the way through—just to the center. Give it a little twist and peel the segment away from the other connective membrane.

Repeat, working your way around the orange. Separate your orange segments from the leftover juice. Do this to both oranges. I like to use my hand juicer to get out the remaining juice from the leftover orange membrane.

Make the vinaigrette by mixing all the ingredients except for the oil in with the orange juice.

Slowly incorporate olive oil until dressing thickens and set aside.

When the beets are done set them in a sealed container for 10-15 minutes to cool.

When they're finished cooling you with a paper towel or gloves and rub off the skin. It should come off easily. Cut into slices.

Finally add everything together and toss with dressing.
Top with bits of nuts or seeds for added crunch.