Orange and Beet Salad with Dijon Citrus Dressing {Meatless Monday}
Ingredients
- 1 lb beets about 4 small ones, trimmed
- 1 pound oranges peel and pith removed, segmented
For the dressing:
- 1 tsp orange zest grated
- 2 tsps Dijon mustard
- 3 tbsps apple cider vinegar
- 2 tbsps fresh orange juice
- 1 tsp pure maple syrup
- 2 tbsps extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400F. Wrap beets tightly in foil and roast until they are tender when pierced with a knife, about 45 minutes.
- Once cool, remove skin and slice into rounds or half-moons, depending on the size of the beet.
- Meanwhile, prepare the dressing by whisking orange zest, mustard, vinegar, orange juice, and maple syrup in a bowl, and then slowly drizzle in olive oil while whisking. Season with salt and pepper to taste.
- Arrange beets and oranges on a platter and drizzle on salad dressing. Serve immediately.
Notes
*If the beets are similar sizes, wrap in a big foil packet and roast. If not, wrap the beets individually and then remove the smaller beets from the oven first as they cook faster than larger beets.
