Fall is coming in hard and fast, but I don’t mind. Changing seasons means new flavors and ingredients get more prominent shelf space and kitchen inspiration is renewed. This Beet & Orange Salad is a take on a fall and winter salad I’ve seen popping up on more and more restaurant menus.
As such, I decided to plate it that way. The beauty of leaving white space on the plate makes it look restaurant quality – and the flavor is outrageously delicious, too – but I picked up everything needed to make this salad at Trader Joe’s, meaning it’s affordable and approachable. It’s also Whole30 compatible, too!
Ingredients
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- ½ teaspoon grated ginger
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 8 oz package (1½ cups) steamed and peeled beets, chopped
- 1 large or 2 medium naval oranges, peeled and chopped
- ½ large avocado, diced
- 3 tablespoons pistachios, chopped
- Microgreens (optional)
Instructions
For the dressing, add orange juice, zest, ginger and salt to a medium bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil until the dressing comes together. Set aside.
For the salad, layer the salad starting with the beets, then oranges and finally the avocado. Sprinkle with pistachios. Drizzle on Orange Ginger Vinaigrette and finish with a handful of microgreens (optional) to serve.
