Colorful food is so much fun to eat, especially when it tastes this good. This salad is quick to make and bursting with flavor. Beets and citrus are a perfect match.
This salad always disappears quickly at family gatherings. I sometimes make a version of this using cooked, sliced beets. I have used canned to make this when pinched for time, but I try to avoid using canned goods to avoid BPA. And since I try to eat a large portion of my food raw each day, I came up with this version. I prefer this, the crunch of the beets is very satisfying. I only had one large beet left in the house, and I didn't feel like driving around in the snow and ice to get more, so this made enough salad for two. Feel free to double or triple it.
Raw Beet Salad with Raspberry Orange Vinaigrette
1 large beet, peeled and cut into matchsticks
2 clementines, peeled and sectioned
1 T. finely minced red onion
juice of 1 orange
1 T. raspberry balsamic vinegar
1/2 tsp. olive oil
1/2 tsp. honey or agave
Combine beet, clementines and onion. Stir together orange juice, vinegar, olive oil, and honey or agave. Pour dressing over beets and toss gently. Serve on a bed of mixed greens.