An organization that my father-in-law belongs to hosted a chicken BBQ on Sunday in a nearby park. Joel and I decided to take advantage of the break from rain and went for lunch, which left us wanting a very small dinner. I've been in a rut lately and haven't really felt like doing any grocery shopping, meal planning, or cooking, and that generally leads to us going out or eating junk. A quick browse through a few pages of Tastespotting changed all of that and left me craving this colorful salad. Aside from the time it took to roast the beets, the salad came together very quickly, with virtually no cooking involved. The colors in this salad were beautiful and flavors were amazing, too! I look forward to enjoying this again very soon!
For the Dressing:
2 tablespoons Freshly Squeezed Orange Juice
1 teaspoon Dijon Mustard
2 tablespoons Cider Vinegar
2 tablespoons Honey
2 tablespoons Olive Oil
Place all ingredients in a jar with a tight fitting lid. Shake vigorously until well combined.
For the Salad:
2 Beets, scrubbed and peeled
1/2 Red Onion, thinly sliced
1/4 cup Salted Pistachios, shells removed
3 cups Baby Greens or Baby Spinach
Handful of Blue Cheese, crumbled
1 Orange, peeled and segmented
Scrub and peel the beets. Toss them with olive oil and wrap them in foil. Roast them at 450 degrees for 45-60 minutes, or until fork tender. Set aside to cool. Place the greens in a bowl and toss with the other ingredients. Drizzle with vinaigrette dressing.
SOURCE: A Muse in My Kitchen