Citrus fruit and winter time are one of those exceptional combinations. You’re basically eating a little burst of sunshine to brighten up what may otherwise be a gray and dreary day. Whether it’s grapefruit with breakfast or clementines for an afternoon snack, this cheerful fruit always energizes me with it’s refreshing vitamin C blast.
If you’re anything like me, then you’re looking for more ways to get your citrus fill! Well, this salad is full of that bright citrus we crave balanced with sweet and earthy beetroot. Drizzle on some balsamic for a little kick, some almonds for crunch, and you’ve got a salad that is sure to leave you feeling rejuvenated no matter the weather.
This salad would make a great side or starter all on it’s own. But if you’re looking for a more substantial meal, I’d recommend tossing in something like avocado, quinoa, lentils, tofu or sweet potatoes. And if you can’t find blood oranges, normal oranges would work just fine!
For the sake of simplicity here, I used beets that were already roasted and peeled, but if you’d like to do the roasting yourself then go for it! It’ll probably just take a good hour between oven time, cooling, and peeling.
Thank you for checking out this recipe! If you liked it or have any questions, let me know down in the comments below. Feel free to share this with any veggie-loving friends you know!
(Makes 2 servings)
- 2 handfuls baby romaine, or any lettuce of your choice
- 1 large beet, roasted
- 2 blood oranges
- 1/4 cup almonds
- Salt and pepper, to taste
For the dressing :
(This makes more than you’ll probably need)
- 1 teaspoon whole grain mustard
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- First place the greens into bowls or plates for serving.
- Cut the beets into slices and place them on top of the lettuce.
- Prepare the oranges by slicing off the top and bottom of each one to create a flat surface. Place one of the flat sides down on the cutting board and use your knife to cut the peel off of the orange in strips, following the curve of the orange. Once the peels have been removed, cut the inside of the oranges into slices and place them on the salads
- Give the almonds a rough chop and add them to the salads.
- To a small jar or bowl, add the mustard and vinegar and mix well with a fork. Add in the olive oil and stir until well combined.
- Drizzle the dressing over the salads, add salt and pepper if you’d like and enjoy!