My bright orange, beet salad is perfect for this weekend's Mother's Day brunch!
Ingredients
Recipe serves 8-10
2 large oranges, peeled and sliced into 1/4 inch thick rounds ( I used Cara Cara oranges)
3 large red beets, pre-cooked, sliced into 1/4 inch thick rounds
2 cups arugula sprouts
1/2 cup sliced almonds
for the vinaigrette - 1/4 cup plus 1 tbsp orange juice, 3 tbsp olive oil, 3 tbsp apple cider vinegar
1/4 tsp each salt and pepper
Preparation
On a large round platter or plate, place the oranges and beets in an overlapping pattern, covering the entire platter. Place the arugula sprouts in the center of the platter.
In a small mason jar, add the vinaigrette ingredients, salt, and pepper. Shake well to combine.
Pour dressing evenly over salad. Sprinkle almonds over the top.
ENJOY!
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