Heart Beet Salad with Cara Cara Orange

Heart Beet Salad with Cara Cara Orange

Ingredients:

2 tablespoon olive oil

2 large beets, roasted

1 cara cara orange, peeled and sliced

Arugula and/or baby kale

Zucchini ribbons

Hazelnuts (unsalted)

Feta cheese

2 tablespoons grainy dijon mustard

juice of 1/2 lemon

1/4 cup olive oil (for dressing)

kosher salt & fresh ground pepper

Directions:

1. Prepare roasted beets (roast in foil with olive oil for 30-45 minutes then peel and let cool). Then, slice beets crosswise and make heart shaped pieces by using metal heart shaped cookie cutter.

2. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 2 tablespoons grainy dijon, salt & pepper. Feel free to add more of any ingredient you desire.

2. On a large platter arrange your greens, zucchini ribbons, oranges, beets, hazelnuts and feta cheese. Drizzle with grainy dijon dressing.

*Recipe adpated from Rachael Ray Magazine