Beet Salad

This is another semi-original recipe inspired by several delicious roasted beet salads in restaurants, and using Betty Crocker's roasted beet salad for reference.

Ingredients:
1 lb. beets
1 c. mixed spinach, arugula, other salad greens
1 mandarin orange, peeled and separated into sections
1/3 c. pistachios, shelled and chopped
Citrus Vinaigrette dressing

1. Cut off beet greens, leaving about 1/2 inch of stem. Return greens to refrigerator for use later. Wash beets and place in a microwave-safe dish with 1/4 c. water. Cover tightly (leaving a steam vent) and microwave on high until beets are tender, about 8-10 minutes.

2. Cool beets by running cold water over them, then remove remaining tops and skins. Cut beets in half and slice, or cut into wedges.

3. Place salad greens on individual plates. Layer with beets, orange wedges, and pistachios. Drizzle with dressing (recipe following).

Citrus Vinaigrette
1/3 c. olive oil
3 T. cider vinegar
1/4 c. orange or lemon juice
1/2 tsp. dried terragon (or 1/2 T. fresh chopped French terragon)
1/2 tsp. dried oregano leaves (or 1/2 T. fresh chopped oregano or marjoram)
1/2 tsp. dried parsley (I don't recommend fresh for this - the flavor is too strong)

Mix all ingredients well and drizzle over salad. (If you use unsalted nuts, add a little salt to the dressing.)

(This recipe also tastes great with a little goat cheese or feta cheese crumbled on top.)