Beet Salad with Citrus Vinaigrette

Adapted from a Recipe by The Mexican Food Journal

Ingredients

• Salad

  • 4 medium beets

  • 3/4 cup feta cheese

  • 2 tbsp. finely chopped cilantro or parsley

• Vinaigrette

  • Juice of 1 orange

  • Juice of 1 lime

  • 2 tbsp. sunflower oil

  • 1 tsp. balsamic vinegar

  • 1 tbsp. honey

  • 1/2 tbsp. dijon mustard

  • 1/2 tsp. salt

  • 1 clove garlic / 2 garlic scapes

Instructions

Beets

• Cut the tops off the beets. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 20 minutes or until fork tender. (You can also roast them in the oven.)

• Set the beets aside and allow to cool.

• Peel the beets once they are cool to the touch.

• Cut the beets into 1″ pieces.

• Chop the stems off the greens and cut into 1” pieces. Rough chop the tops into 4 inch sections. Place stems and greens in a pot with 1” water in the bottom and steam with a lid on until just tender. Drain well.

Vinaigrette

• In a small mixing bowl add the orange juice, lime juice, balsamic, vinegar, honey, and dijon mustard.

• Whisk the ingredients briskly while slowly pouring in the oil.

• Whisk vigorously until the ingredients have combined.

• Add the chopped garlic and salt. Whisk in incorporate.

• Set aside.

Serving

• Divide greens and beets in 4 small salad bowls.

• Top with crumbled feta cheese and chopped cilantro.

• Lightly dress with vinaigrette.

• Serve at room temperature or lightly chilled.