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No-Cook Beet-Orange Salad

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

No-Cook Beet-Orange Salad

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Directions

Whisk 2 tablespoons orange juice, 2 teaspoons sherry vinegar and 1 teaspoon dijon mustard in a bowl; whisk in 2 tablespoons olive oil and season with salt and pepper. Thinly slice 1 1/2 pounds peeled chioggia or golden beets. Toss with the vinaigrette, segments from 2 oranges, 2 cups fresh parsley and 1/2 cup torn mint. Top with chopped marcona almonds and crumbled goat cheese.
TIP: Slice the beets on a mandoline for this no-cook salad-it'll come together in minutes!
How to Peel and Juice a Beet

Photograph by Kang Kim

Recipe courtesy Food Network Magazine

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