Beet & Orange Salad (Edit recipe)

Fall is going to be here before we know it. Changing seasons means new flavors and ingredients get more prominent shelf space and kitchen inspiration is renewed. This Beet & Orange Salad is my take on a restaurant-style salad I've seen around Seattle. As such, I decided to plate it that way. The beauty of leaving white space on the plate makes it look restaurant quality – and the flavor is outrageously delicious, too – but I picked up everything needed to make this salad at Trader Joe’s, meaning it’s affordable and approachable. It’s also Whole30 compatible, too!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	26 g
Carbohydrates:	17 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	229 mg
Fiber:	3 g
Sugars:	9 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 2-3

Ingredients

2 Tbsp Orange Juice
1 tsp Orange Zest
.5 tsp Ginger Root, grated
.25 tsp Kosher Salt
3 Tbsp Olive Oil
8 oz Beets, package (1.5 cups) steamed and peeled, chopped
1 Orange, large or 2 medium naval, peeled and chopped
.5 Avocado, large, diced
3 Tbsp Roasted and Salted Pistachios, chopped
.25 cup Microgreens, (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the dressing, add orange juice, zest, ginger and salt to a medium bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil until the dressing comes together. Set aside.
For the salad, layer the salad starting with the beets, then oranges and finally the avocado. Sprinkle with pistachios. Drizzle on Orange Ginger Vinaigrette and finish with a handful of microgreens (optional) to serve.