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This vibrant garden salad features a medley of crisp greens like arugula, spinach, and romaine, tossed with oranges and thinly sliced onions. The star of the dish is the tangy pickled beets, which add a burst of color and a unique, earthy flavor that contrasts beautifully with the fresh greens. Creamy goat cheese crumbles are sprinkled on top, providing a rich, savory note that balances the acidity of the beets. A handful of toasted pine nuts adds a satisfying crunch and a hint of nuttiness. The salad is finished with olive oil, salt and pepper to taste.
How to make:
- Add salad mix, phat beets, oranges and onion in a serving bowl.
- Add dollops of goat cheese on top of it.
- Drizzle with olive oil and pine nuts on top.
- Add salt and pepper to taste.
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