Wash and dry the salad greens and top with orange segments.
Drain the beetroot and add to the salad just before serving.
Scatter over diced or crumbled goats cheese (I have also used some Blue Castello with success)
Shake the vinegar, olive oil and orange zest together to make a dressing and pour over.
When I've had this in restaurants the beetroot has been fresh, and warm. I'll experiment with that on a day when I don't mind getting red hands.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 19.8mg||6 %|
|Sodium 144mg||5 %|
|Potassium 203mg||5 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.5g|
|Protein 7.6g||11 %|
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Calories per serving: 207
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