Spiced Beets, Orange & Mint Salad
Ingredients
- ½ cup white vinegar
- ¼ cup agave nectar
- 1/2 teaspoon mustard seeds
- 2 small beets, peeled and thinly sliced
- 1 pkg. (5 oz.) DOLE® Organic Spring Mix
- Orange Vinaigrette (recipe below)
- 1-1/3 cups cooked red quinoa
- 4 DOLE Radishes, halved
- 1 orange, peeled and segmented
- 1 DOLE Apple, peeled and julienned
- 1 teaspoon chopped mint
Directions
- Heat vinegar, agave nectar and mustard seeds to boiling. Pour hot liquid over beet slices, covering completely. Set aside for 10 minutes. Drain the beet slices before adding them to the salad.
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Toss DOLE Organic Spring Mix salad blend with Orange Vinaigrette. Divide between four medium plates. Compose the salad by arranging beet slices, quinoa, orange segments, DOLE Apple slices, DOLE Radishes and mint over the greens. Serve immediately.
Orange-Vinaigrette: Whisk together 2 tablespoons orange juice, 1 tablespoon grated orange peel and 2 tablespoons olive oil.
Tips & Tricks
Quick pickling adds flavor and crunch to any plate. They are made in the length of time it takes to bring pickling mixture to a boil. Easy to make and amazing when enjoyed.
How to julienne. “Julienne” is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch-thick slices. Rectangles that are sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips.