Updated Apr 7, 2017Chatelaine
red or pink grapefruit
small roasted red or yellow beets, peeled
packed baby spinach, baby kale or beet greens
multi-coloured cherry tomatoes, halved
red onion, sliced into thin rings (optional)
sliced toasted almonds
chopped fresh dill
- SLICE peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin slices. Cut beets into halves, quarters or slices. Layer or toss citrus slices and beets with greens, tomatoes and onion. Top with almonds, feta and dill.
- WHISK orange juice with oil, champagne vinegar, Dijon, honey and salt in a small bowl. Drizzle over salad.