Roasted Beet-Orange Salad

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This salad )adapted from the original) is made with fresh salad greens, roasted beets, juicy orange segments, salty pistachios, and red onion. It is generously tossed in a light citrus dressing that really brightens the salad.

subheading: For the Salad:

6 medium beets, greens removed and scrubbed well

Kosher salt and black pepper, to taste

6 cups arugula or mixed greens

2 oranges, peeled and thinly sliced or cut into segments

¼ cup thinly sliced red onion

½ cup pistachios, can use candied pecans, almonds, or walnuts

subheading: For the Dressing:

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or white balsamic vinegar

2 teaspoons honey

½ teaspoon Dijon mustard

Sea salt and black pepper, to taste

Directions at twopeasandtheirpod.com

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