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• Prep:30 m

• Cook:45 m

• Ready In:75 m

• Serves: 4

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Ingredients

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• 3 Halos mandarins, segmented

• 1⁄2 bag pre-washed arugula

• 4 medium-sized Belgian endive

• 4 medium-sized red beets, roasted

• 1⁄4 red onion, slivered very thin

• Handful of shelled pistachios

• Crumbled blue cheese

• Sherry vinaigrette dressing

• Roasted Beets

• 4 medium-sized red beets

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Sherry Vinaigrette 

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For the Poppy seed dressing

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• ½ cup pecans, halved

• 1 (15-oz. can) sliced beets, drained and patted dry

• ½ Tbsp olive oil

• ½ Tbsp lemon juice

• 8 oz. baby spinach

• 3 mandarin oranges, peeled and split into wedges 

• ¼ cup red onion, sliced

• ½ cup goat cheese, crumbled

• ⅓ cup white wine vinegar

• 2 Tbsp granulated sugar

• 1 Tbsp onion, grated on coarse grater

• 2 tsp Dijon mustard

• ½ tsp salt

• 1 Tbsp poppyseeds

• ½ cup olive oil

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Directions

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1. Cut centers out of endive and slice leaves vertically into thin strips.

2. Combine arugula and endive; toss lightly with a little vinaigrette.

3. Toss beets with a little vinaigrette and a few red onions.

4. Toss Halos segments with a little vinaigrette and some red onions.

5. Arrange the platter; place greens down first and then the beets and onions. Gently mix everything and place the Halos segments on top.

6. Drizzle with a little more vinaigrette, season with salt and pepper, and sprinkle with pistachios and blue cheese

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Roasted Beets

 

Preparation: 

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• Preheat oven to 375°F.

• Cut tops and bottoms off beets.

• Place beets on sheet pan with a little water, cover with aluminum foil, and bake for 1 hour or more, until easily pierced with a knife.

• Cool until just warm, and peel off skin.

• Slice into sections or any shape you like. Now they’re ready to add color to your salad

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