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Citrus Beet Salad with Maple Balsamic Dressing

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Ingredients

  • 4 cup greens of choice I used baby spinach and pea shoots
  • 1 large beet peeled and cubed
  • 2 clementines peeled and chopped
  • 1/3 cup pecans whole/lightly crushed
  • 1/4 cup pumpkin seeds

For the dressing

  • 1 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1 clove garlic minced
  • Salt + pepper to taste

Instructions

  • Bring a small pot of water to a boil. Add beets and boil for 30-40 minutes (or until tender). Tip: add a splash of lemon juice to the water prevent the beets from bleeding.
  • In the meantime, add all ingredients for the dressing to a mason jar with a lid. Shake vigorously to mix well. Set aside.
  • Add salad ingredients to a large bowl.
  • When beets are done, strain and add to the salad.
  • Pour desired amount of dressing on and serve.
  • Leftover dressing will keep in a sealed jar for 10 days.