Name: Beet Salad with Coriander-Orange Vinaigrette
Ingredients: 2 tbsp freshly squeezed orange juice, about ½ a medium-sized orange (see FAQs & Notes); 2 tbsp white balsamic vinegar (see FAQs & Notes); 2 tbsp extra virgin olive oil; salt, to taste; fresh cracked black pepper, to taste; ½ tsp ground coriander (see FAQs & Notes + Variations); 2-3 sprigs of cilantro/coriander leaves, minced; 5 oz. baby butter lettuces or mixed greens; 4 small cooked beets, sliced (see FAQs & Notes + Variations); 1 medium orange, segmented, optional; ¼ cup crumbled goat cheese; ¼ cup chili-roasted pistachios (see Variations)

Description

Zesty, aromatic vinaigrette elevating a simple beet salad with goat cheese, orange segments & chili pistachios.

Ingredients

Units Scale

For the Coriander-Orange Vinaigrette

2 tbsp freshly squeezed orange juice, about 1/2 a medium-sized orange (see FAQs & Notes)
2 tbsp white balsamic vinegar (see FAQs & Notes)
2 tbsp extra virgin olive oil
salt, to taste
fresh cracked black pepper, to taste
1/2 tsp ground coriander (see FAQs & Notes + Variations)
2-3 sprigs of cilantro/coriander leaves, minced

For the Salad

5 oz. baby butter lettuces or mixed greens
4 small cooked beets, sliced (see FAQs & Notes + Variations)
1 medium orange, segmented, optional
1/4 cup crumbled goat cheese
1/4 cup chili-roasted pistachios (see Variations)

Instructions

Preparing the Vinaigrette

Transfer all the ingredients for the vinaigrette to a masor jar.
Close the lid tightly and shake vigorously to combine well.
Alternatively, you can whisk the ingredients together in a small bowl.

Assembling the Salad

Layer the lettuce on a platter.
Top with the beets, orange segments crumbled goat cheese and pistachios.
Shake the vinaigrette in the mason jar and slowly drizzle it all over the salad.
Toss if you’d like or serve as is into individual salad plates or bowls.