I feel eternally grateful to God for making sure in the dreariness of winter we have something as beautiful, vibrant and refreshing as citrus to brighten our days! I mean just look at this blood orange and golden beet salad. I am using citrus wherever and whenever I can.
Blood oranges are especially beautiful right now. You know I kind of have a thing for that beautiful jewel tone. I had other naval oranges and mandarins to use as well. Then to top it all off, I also had some golden beets, which a perfect mild compliment to the tang of the citrus.
I made a base of baby greens, which is the most common greens mix I buy.
I always add grains in for a little more sustenance. Quinoa was what I had in the fridge, so I added that. I like to cook my grains in big batches, that way I can throw them in where I need them. Salads, like here..soups, wraps, fritattas,etc. Farro, barley, freekeh and millet are also great options. Keeping this with quinoa ensures this is gluten free, so it opens it up to more people.
This was a tri-colored quinoa. It really doesn’t matter what you use. I just like the colors in the tri color, so I use it often. I also like the red quinoa, so you will see this frequently in my food as well.
I also love red onions, so I sliced those thinly and added those as well.
To top it all, I added a honey dijon dressing that was so good! Isn’t this blood orange and golden beet salad just beautiful??
Orange Honey Dijon Mustard
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon dijon mustard
- salt and pepper these are optional and depending on your personal taste preferences.
- Add all ingredients to bowl or mason jar. If you are using a mason jar, like I prefer. Place a lid on it and shake well. If you are using a bowl, just mix well. Serve immediately or store in the fridge for up to 2 days. Shake well before serving.Now sit back and enjoy. You deserve it!