Beet and Orange Salad

Leafy greens topped with oranges, beets, and pistachios, served on a white plate.

A colorful salad loaded with flavor featuring a dressing of Blood Orange Olive Oil and Satsuma Mandarin Orange White Balsamic Vinegar.

Ingredients:

Directions:

Take the tops off the beets and reserve the leaves (wash thoroughly and dry). Roast the beets at 350°F for about 45 minutes. When cool peel and cut into small cubes. Chiffonade the beet tops and spinach.

Zest the orange. Remove the pith and discard. Separate the orange into sections and dice.

Whisk together the zest,  Blood Orange Olive Oil and Satsuma Mandarin Orange White Balsamic Vinegar.  Put the beets, spinach, beet tops, pistachios, cranberries, orange and vinaigrette into a bowl and toss.  Season with salt and pepper to taste.

Buon Appetito
An Olive Tap Original Recipe by Mario, Downers Grove

Products featured in this recipe
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95
A bottle of Satsuma Mandarin Orange White Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with mandarins inside, and a sweetness scale indicating a two on a light background.

Satsuma Mandarin Orange White Balsamic Vinegar

Satsuma Mandarin Orange White Balsamic Vinegar
From $21.95