A colorful salad loaded with flavor featuring a dressing of Sorrento Orange Olive Oil and Mandarin Orange White Balsamic Vinegar.
- 1 large red beet (tops on)
- 1 large golden beet (tops on)
- 1 bunch of spinach
- 1 orange
- 1/4 C. The Olive Tap’s Sorrento Orange Fused Olive Oil
- 1/8 C. The Olive Tap’s Mandarin Orange White Balsamic Vinegar
- Dried cranberries
Directions:
- Take the tops off the beets and reserve the leaves (wash thoroughly and dry). Roast the beets at 350°F for about 45 minutes. When cool peel and cut into small cubes. Chiffonade the beet tops and spinach.
- Zest the orange. Remove the pith and discard. Separate the orange into sections and dice.
- Whisk together the zest, Sorrento Orange Fused Olive Oil and Mandarin Orange White Balsamic Vinegar. Put the beets, spinach, beet tops, pistachios, cranberries, orange and vinaigrette into a bowl and toss.
- Season with salt and pepper to taste.
Buon Appetito
An Olive Tap Original Recipe by Mario, Downers Grove
Recipe originally appeared at https://theolivetaprecipes.com/recipes/beet-and-orange-salad/
