For the Vinaigrette
- Juice of 1 orange
- Juice of 1 lime
- 2 tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 tbsp. honey
- ½ tbsp. dijon mustard
- ½ tsp. salt
- 1 clove garlic
Cut the tops off the beets. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.
Set the beets aside and allow to cool.
Peel the beets once they are cool to the touch.
Cut the beets into 1″ pieces.
In a small mixing bowl add the orange juice, lime juice, balsamic, vinager, honey, and dijon mustard.
Whisk the ingredients briskly while slowly pouring in the olive oil.
Whisk vigorously until the ingredients have combined.
Add the chopped garlic and salt. Whisk in incorporate.
Divide the beets in 4 small salad bowls.
Top with crumbled feta cheese and chopped cilantro.
Lightly dress with vinaigrette.
Serve at room temperature or lightly chilled.
- You can substitute goat cheese or ranchero cheese for the feta cheese. The goat cheese will give the salad a sharper taste and the ranchero cheese will give it a milder taste.
PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Mexican Food Journal