Prep Time: 15 minutes Cook Time: 25 minutes
Total Time: 40 minutes Yield: 6 servings
1 pound of beets
1 tablespoon olive oil
6 cups spring mix salad greens
Segments cut from 6 South African Clementines
2 ounces crumbled feta cheese
¼ cup chopped walnuts
¼ cup fresh squeezed juice from 4 South African Clementines
2 tablespoon sherry vinegar
Salt & pepper to taste
4 tablespoons olive oil
Place beets in a foil-lined baking pan tossed with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes in 400°F preheated oven, until tender.
Peel and slice beets into medium-sized cubes.
Place greens, beet cubes, and clementine segments in a large bowl. Lightly toss to combine. Place salad on a platter and top with feta and chopped walnuts
In medium bowl, combine 4 tablespoons of olive oil, clementine juice, and sherry vinegar. Whisk until well combined; season with salt and pepper.
Drizzle dressing on top of salad just before serving.