No-Cook Beet-Orange Salad
- Total:
- 15 min
- Prep:
- 15 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
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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