Orange & Beet Salad

This time of year can be tricky and non realistic to stay 100% focused on eating right. I believe waking up on Monday mornings is a great way to reset for the week knowing that the holiday weekends can get a bit dicey.

There is such a lovely flavor combination with this dish. Not only is it easy to put together, it has a nice balance of earthiness and citrus. Beets can be a little daunting to cook, but once you cook the whole bunch, you can toss whatever you don’t use in the fridge and use throughout the week in smoothies or other dishes.

Keep in mind this would be a fantastic side to your holiday dinner.

Enjoy!

ORANGE & BEET SALAD

{feeds four-six}

~ 1 bunch beets, cooked, peeled and sliced

~ 2 oranges, peeled and sliced into rounds

~ 1/4 cup crumbled feta

~ 2 tablespoons fresh mint

~ salt & pepper to taste

In a pot add beets with the skin on making sure to cut off the stems. Fill with water until beets are covered. Bring them to a boil and cover for about 25-35 minutes or until beets are tender all the way through. Drain and submerge them into an ice bath. (I like to make them ahead of time so they can cool)

Peel your oranges and slice into about 1/2″-3/4″ pieces.

Arrange your beet slices and orange slices however you wish. Dash with a little salt and pepper and sprinkle with feta and fresh mint. Here you have it folks…a lovely orange and beet salad.