Beet & Orange Salad with Fresh Raspberry Vinaigrette

Beet & Orange Salad with Fresh Raspberry Vinaigrette

Serves 2-3

FOR THE VINAIGRETTE
1 6-oz. package fresh raspberries
1 tsp. sugar
2 tbsp. fresh lemon juice
1 tbsp. rice, champagne, or white wine vinegar
1 tbsp. Dijon mustard
Pinch of salt or to taste
3 tbsp. extra-virgin olive oil

In a small bowl, combine berries, sugar, lemon juice, and vinegar, then mash with a fork. Stir in remaining ingredients, then whisk until blended. Strain the dressing into a jar with a tight-fitting lid. Keep refrigerated.

 

FOR THE SALAD
2 cups gem, butter, or young romaine lettuce, torn into bite-size pieces
2 cups baby spinach
2 radishes, shaved or finely julienned
½ cup cubed cooked beets (find cooked beets in the produce
section of most markets)
½ cup navel orange sections (cut an orange in half top to bottom,
then remove sections with a small knife or a serrated spoon)
¼ cup raspberry vinaigrette, more or less to taste
½ cup crumbled feta cheese (use sheep’s milk feta if you can find it; it has a creamier texture and less salt than most)

Place the first five ingredients in a salad bowl and drizzle on the dressing. Toss gently, then divide onto small plates. Sprinkle cheese crumbles on top.