1medium/large beet - roastedpeeled and sliced, instructions below
3generous handfuls of greens - spinachromaine, spring mix or lettuce of choice all work
2mandarin orangespeeled and separated into pieces or 1 can mandarin oranges, juice drained
1large slice of sourdough bread
Olive oil to drizzle over sourdough
1/4cupfresh mozzarella or goat cheese - roughly torn
Pinchof salt
Fresh black pepperoptional
For the vinaigrette:
2tablespoonswhite vinegar
2tablespoonorange juice
2tablespoonsolive oil
fresh cracked black pepper - to taste
pinchof salt
1teaspoonhoneyoptional
Instructions
To roast the beets, wrap trimmed beets in aluminum foil and bake in an oven at 400 F. for 1 hour. peel and slice.
Peel mandarin oranges and separate into segments, don't worry about removing the membranes on each piece. If using canned mandarins, drain and reserve some of the juice for the vinaigrette.
Toast the sourdough bread then drizzle bread with olive oil.
Cut into chunks and set aside.
Whisk together the vinaigrette ingredients and set aside.
Add greens to a big bowl, then the beets, mandarin oranges, toasted sourdough and cheese.
Pour over the vinaigrette, add salt and fresh cracked black pepper on top if desired and enjoy!