A two-for one recipe: salad and dressing? Now that’s what we call making it easy. It’s also a very easy way of getting a health dose of vitamins and minerals into your daily routine. If you make a note to prepare this meal for lunch on days you might be feeling a bit slothy, it’s bound to perk you up. Making this orange and feta beet salad is so fun, and so is stirring up the dressing. If you’d like to be creative and add in your own ideas to a salad, make sure you plan ahead to see what citrus is currently in season. You can have an all-natural pick-me-up shipped straight to you from our groves in the sunshine state.
ingredients
For the salad
1 SweeterSorts orange, sectioned
2 beets, cooked, cut in half and quartered
2 tbsp. shallot, finely chopped
6 cups arugula
2 tbsp. cilantro leaves, roughly chopped
2-3 ounces crumbled feta cheese
For the dressing
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
2 tsp. orange zest
1 tsp. honey
1/3 cup olive oil
Salt and pepper
instructions
1.To prepare the beets, remove the tops, peel and cook in lightly salted boiling water until tender. Once cooled, cut in half and quarter each half.
2. Section the orange: slice off the top and bottom of the fruit with a knife, aiming to cut through the peel and pith, just barely exposing the pulp. Next, cut off the outer peel in the same way until you have yourself a naked grapefruit. Now, insert your knife blade between the flesh of one section and its outer membrane, and gently cut to the core of the fruit. Once the blade hits the center of the fruit, rotate the blade towards the other side of the section and let the cut section fall into a bowl below
3.To make the dressing, whisk vinegar, mustard, orange zest, honey and leftover orange juices. Gradually whisk in oil. Add salt and pepper to taste.
4.Add the argula to a plate or bowl. Sprinkle in cilantro. Add the beets, feta and orange sections. Drizzle dressing over salad. Serve immediately.
