This healthy salad stars a classic restaurant dish combination of shaved fennel bulb, fresh orange slices, and roasted beets, with a bright citrus mint vinaigrette to bring it all together. It's so fresh and flavorful!
2medium roasted beets
1/4cupextra virgin olive oil
2tbspfresh lemon juice
2tbspfresh orange juice
1softball-sized fennel bulbshaved
2cupsspring mix or other baby lettuce
Peel the beets, then cut into segments or slices.
Cut the rinds off the oranges, then cut into segments or slices.
To make the dressing, whisk to combine the olive oil, lemon juice, orange juice, mint, mustard, salt, and pepper.
In a large bowl, toss to combine the sliced beets, cut oranges, shaved fennel, spring mix, and pistachios.
Drizzle the dressing evenly over the ingredients, and serve!
I like to roast beets and keep them on hand in the fridge for salads like this. To cook in the oven, wrap individually in foil, then roast at 400 for 60-70 minutes, until fork tender. You can also pressure cook them in the instant pot!