Beet and Orange Salad

Servings: | Prep Time: | Cook Time:

Ingredients:

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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, Sorrento Orange Olive Oil and 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