Jamie says: There’s nothing like a great salad. I’m not talking about your average lettuce, onion, and tomato on Romaine side salad (although those can be good). I’m talking about those salads with unique toppings, bursts of flavor, interesting textures, and popping colors. The ones that make you say “wow.” I think it’s time you met the Mandarin Orange and Beet Salad with Goat Cheese.
I made this salad for K when she came to visit for her birthday weekend, part 2.
We dined on my new bistro table (proudly assembled by me, minutes before her arrival).
The juicy bursts of orange paired perfectly with the creamy goat cheese, slightly bitter greens, sweet and tart beets, and crunchy pumpkin seeds and broccoli stalk. It was so good we forgot to add the dressing on the table.
Mandarin Orange and Beet Salad with Goat Cheese
- 2 cups arugula (Publix Greenwise)
- 1 broccoli stalk (from whole broccoli; organic)
- 2 small vinegar infused beets (Love Beets; Publix Produce Dept, refrigerated)
- 1/3 cup mandarin oranges in 100% fruit juice (Dole)
- 1/4 cup goat cheese
- 2 Tbsp pumpkin seeds
- Place arugula in a salad bowl.
- Use a knife to shave skin off broccoli stalk. Discard skin. Chop stem into bite-sized pieces. Quarter beets. Drain mandarin oranges. Use a fork to crumble goat cheese.
- Add broccoli stem and beets to arugula, followed by mandarin oranges, goat cheese, and pumpkin seeds. Enjoy!
- Nutrition note: Making salads for lunch is a great way to increase your vegetable (and fruit, lean protein, and dairy) intake.