Mexican Beet and Orange Salad

Such a beautiful salad! Beets, oranges, pecans and mint, topped off with a simple vinaigrette.
It’s the complete package – delicious, nutritious, easy to make and perfect to compliment any meal or have on its own.

8 Small Beets

3 OrangesPeeled and Sliced

⅓ cup Roasted and Chopped Pecans

10 Mint LeavesJulienned

Dressing

⅓ cup ShallotSliced

3 tbsp White Wine Vinegar

3 tbsp Olive Oil

½ tsp Kosher Salt

Freshly Ground Black PepperTo Taste

Put the beets in a pot and cover with water. Put over medium-high heat until they offer no resistance when pinched with a fork. Let them cool, peel and cut into fourths.

Peel the oranges and cut them into slices. Remove the seeds and set aside.

To make the vinaigrette, slice shallots and put them in a bowl, ass the vinegar and let them rest for 10 to 15 minutes.

Place the beets and oranges on a platter, drizzle with olive oil, season with salt and pepper. Spoon the shallots and vinegar. Finish with the chopped pecans and mint.

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Mexican Beet and Orange Salad