Technically this recipe is a fruit salad with beets and cucumbers. The fruit outnumbers the vegetables, but let’s not be purists. The orange and beet flavors are front and center so they win in the name game. The entire salad wins as one we’ll eat again. It had such great flavors I had to remind myself several times it was low in calories as well as being low in carbs!
Yes, it did take a lot of chopping, and some roasting and chilling of the beets ahead of time. It’s not a particularly fast throw-together salad. But you’ll be glad you took the time. Put on some tunes or turn on HGTV on your kitchen tv and spend some quality time with the salad ingredients.
It’s also a salad that can be made larger to serve more people, or made to serve 1. Simply cut up and roast less vegetables. The vinaigrette will store for a week or so in the fridge for more salads. You could cut that down in size as well but I think you’ll want to eat it again on salads. It’s that good. I made and used it on another beet salad last year and still remembered that amazing orange vinaigrette.
I made salads for my P.S. and myself to accompany burgers for dinner. They were special burgers and I’ll post them next. I wanted this extraordinary salad to accompany the burgers. Maybe it’s just me but I think it’s weird to make a plain ole box of mac n cheese to accompany an extraordinary burger. Hence the extraordinary salad. Did I say extraordinary enough? For a fast typist, that word even slows me down.
I started by laying out fresh spinach in large salad bowls.
I’d diced and roasted the beets with a drizzle of olive oil the previous day and they were chilled and ready. I sprinkled diced beets over the spinach. I peeled and cut the oranges into segments after refreshing my memory on how to do it properly at Once Upon A Chef. Peeling and slicing the apples was easier!
I halved a handful of cherry tomatoes then cut some mozzarella into cubes. I tossed the vegetables lightly with a fork to get a more integrated mix. I had whisked together the vinaigrette earlier and refrigerated it. Now I drizzled it over my salads.
I sprinkled pistachios over the salads and they were ready for dinner. I let them chill in the fridge until the burgers were grilled.
I loved this mixture of sweet and earthy fruits and vegetables. The orange vinaigrette is the perfect light touch to pull the flavors all together. Each bite is a different blend of snappy flavors. It keeps your tongue busy identifying all of those tastes!
Orange Beet Salad
handful of fresh spinach
1 cup roasted, dice beets
2 oranges; peeled and cut into wedges
2 apple; peeled and diced
12 cherry tomatoes; halved
1 cup mozzarella; cubed
pistachios for garnish
Arrange spinach leaves on bottoms of salad bowls. Layer beets, oranges, apples, cherry tomatoes and mozzarella. Toss vegetables lightly with a fork to mix. Drizzle with vinaigrette and garnish with pistachios.
3 tablespoons freshly squeezed orange juice
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons honey
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
Whisk together orange juice, Dijon mustard, vinegar, honey and salt. Drizzle in oil as you whisk until dressing is emulsified and smooth. Refrigerate until used.