In order to bring you the best organic produce, some ingredients may differ from those depicted.
Beet & Orange Salad with Ricotta Salata & Toasted Almonds
Vegetarian
4 Servings, 170 Calories/Serving
Tender beets, juicy oranges, and creamy ricotta salata are tossed with baby spinach and toasted almonds in a maple vinaigrette for a tangy-sweet salad that pairs perfectly with any festive spread.
Ingredients: 5 ounces organic baby spinach or other leafy greens, ½ pound peeled roasted beets, 1 organic orange, 1 ounce sliced almonds, 1½ ounces ricotta salata, Sunbasket maple vinaigrette base (red wine vinegar - maple syrup)
Instructions
1
Prep and marinate the beets
- Pat the beets dry, then cut into ¼-inch-thick slices.
- Place the beets into a mixing bowl. Drizzle with the maple-vinegar blend and season to taste with salt and pepper. Toss gently to coat the beets.
- Let the beets marinate for at least 5 min, or cover and refrigerate for up to 24 hrs.
2
Prep the orange
- After the beets have marinated, peel the orange. Cut the orange in half from top to bottom, then cut each half crosswise into ½-inch-thick slices, discarding any seeds.
3
Serve
Use a slotted spoon to transfer the marinated beets to a salad bowl, reserving the maple-vinegar marinade. Add the spinach, almonds, and orange slices, then crumble in the ricotta salata. Drizzle with 1½ tbsp. of olive oil and 2 tbsp. of the reserved marinade. Toss gently to combine. Season to taste with salt, pepper, and as much of the remaining marinade as you like.
Contains: Milk, Tree Nuts (almond)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.