I’ve had this salad on my mind for a while. I love the combination of beets and orange, so when I was in Whole Foods Market the other day and saw these beautiful mandarin oranges, I knew it was time! Mandarins are super sweet and juicy and compliment the earthy flavor of the beets. You can use beets that you’ve roasted or steamed yourself, or you can cheat like I did this time and get a package of steamed and peeled beets from the produce section.
I have a confession. My plan was to put goat cheese on the salad. I completely forgot, but I have to say, I didn’t miss it at all. The salty, buttery nuttiness from the roasted almonds filled that void. Go ahead and use goat cheese if you want, but it’s great without it too!
Mandarin Beet Salad with Mandarin Poppyseed Dressing
1 head of romaine lettuce, washed, spun dry and chopped
handful of pea shoots or any sprout or micro green
1/2 small red onion, sliced thinly
2 – 3 mandarin oranges, peeled and segments separated
2 – 3 cooked beets, peeled and cut into small segments
1/2 cup roasted and salted whole almonds, crushed a bit
Mandarin and Poppyseed Dressing:
zest of 1 mandarin orange
juice of 1 mandarin orange (about 2-3 tablespoons)
2 tablespoons apple cider vinegar
1/2 tablespoon honey or pure maple syrup
1/2 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Assemble all of the salad ingredients in one large bowl or on individual plates in the order listed.
In a small jar with a tight fitting lid, combine the dressing ingredients and give it a good shake.
Top each salad off with about 2 to 3 tablespoons of dressing.
- Pea shoots are full of Vitamin A, C and folic acid. They are a nice change if you usually eat sprouts. They’ve got a great crunch and the flavor works well with this salad.
- To easily crush the almonds, put them in a zipper bag and using the back of a knife or a mallet, lightly give them a few light whacks on the counter.
- This salad will make 3 small servings or 2 larger portions.