Crunchy Beet & Walnut Salad

Makes 6 servings.


  • 6 cups arugula or spinach
  • Juice and zest of 1/2 orange
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 2 large raw beets, peeled and sliced thinly
  • 1 cup walnut halves
  • ½ cup feta or soft goat cheese


  • In a large serving bowl, make the dressing by whisking together orange juice and zest and olive oil. Season the dressing to your taste with salt and pepper.
  • Add the greens and toss well to coat with the dressing. Top with beets, walnuts and crumbled cheese.
Pairs well with:
Georges Duboeuf Brouilly
SAVE $2.00
Spy Valley Pinot Noir
New Zealand