Beet & Citrus Salad
This vibrant salad combines cooked beet slices with arugula or mixed greens, citrus segments, thin red onion, and chopped nuts. Optional chickpeas or feta add extra texture and protein. A lemon–olive oil dressing with Dijon and maple syrup brings the flavours together with a bright, tangy finish.
Ingredients
4 medium beets, cooked & sliced (pre-cooked is fine)
3 big handfuls arugula or mixed greens
1 large orange (or grapefruit), segmented
¼ small red onion, very thinly sliced
¼ cup chopped walnuts or pistachios
Optional: chickpeas and/or feta
Dressing
2 tbsp olive oil
1½ tbsp lemon juice
1 tsp Dijon
1 tsp maple syrup (or honey)
Salt & pepper
Directions
Cook the beets; cool, peel, and slice.
Whisk together all dressing ingredients.
Lightly dress the greens and arrange on a platter.
Add beets, citrus, onion, nuts, and any optional add-ins. Drizzle a little more dressing.