Wine Country Salad

I love beets! This is a super delicious and easy recipe to make.  I use to have to clean and roast the beets, which honestly took forever.  Now, you can get beets roasted and peeled in the produce section of the grocery store.  Game changer! I love this salad for lunch or a light dinner.  You don't even need to add chicken or shrimp because the beets are so hearty.  I love a glass or two of Rose, Savignon Blanc, Riesling or a Chardonnay with this recipe.  Cheers!

Serves 4-6

1 lb. cooked beets (golden or red)  in a package from produce section in your grocery store

1/4 cup Orange juice

1 Tbs. Champagne vinegar or Apple cider vinegar.

1 Tbs. extra virgin olive oil

1 tsp. honey

1 glove garlic finely minced

1/4 tsp. salt

1/4 tsp. freshly ground pepper

4 Cups mixed greens OR Arugula and spinach mix

1 11 oz. can of Mandarin orange slices drained.

2 Tbs. shaved Parmesan cheese

2 Tbs. chopped  pecans

Combine OJ and next 6 ingredients into a bowl and mix well  

Slice beets into small bite sizes. Put beets into a bowl and pour 2 Tbs. of the dressing over the beets.  Let them marinade for 10 minutes.

Put greens into a large bowl and pour a small amount of dressing over greens and mix.  If you want more dressing, add it to your liking. 

Place dressed greens onto individual plates or bowls.  Top with marinaded beets, mandarin oranges, shaved Parmesan and walnuts. Serve immediately.


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