Prep Time: 15  minutes     Cook Time: 25  minutes

Total Time: 40 minutes     Yield: 6 servings


For the salad:

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

For the dressing:

¼ cup fresh squeezed juice from 4 South African Clementines
2 tablespoon sherry vinegar
Salt & pepper to taste
4 tablespoons olive oil


For the salad:

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

For the dressing:

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.


Per Serving:
CAL: 229.5
FAT: 16.8g
CARB: 19.3g