Ingredients:
For the roasted beets:
600 g (1.3 lb) fresh beets, trimmed and scrubbed
1 tbsp olive oil (15 ml)
½ tsp salt
¼ tsp black pepper
For the salad:
2 oranges, peeled and segmented (about 250 g / 9 oz)
50 g (½ cup / 1.8 oz) feta cheese, crumbled
30 g (¼ cup / 1 oz) toasted walnuts or pistachios (optional)
2 tbsp fresh parsley or arugula, chopped
For the honey-orange vinaigrette:
3 tbsp fresh orange juice (45 ml)
1 tbsp honey (15 ml)
1 tbsp red wine vinegar or apple cider vinegar (15 ml)
2 tbsp olive oil (30 ml)
¼ tsp salt
¼ tsp black pepper
Directions;
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