Beet-orange salad – red gold flames in a bowl

This is how you go green with a crimson red and flaming orange dish. The heroes of the dish are beetroot cubes, peeled orange and fresh spinach leaves. Dressed up with orange juice, balsamic vinegar and olive oil and pampered with salt, pepper powder, caramelized walnuts, and goat cheese, you could pass this salad could around the table with confidence.

1 cup cooked beetroot cubes
¾ cup orange peeled and sliced
1/2 cup fresh spinach leaves
For the dressing:
1 1/2 tbsp orange juice
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp olive oil
A pinch of salt
A pinch of pepper powder
For garnishing:
1 tbsp caramelized walnuts
1 tbsp grated goat cheese

Add beetroot, orange and spinach to a bowl
Mix thoroughly
Mix olive oil and orange juice with balsamic vinegar
Add salt and pepper powder as required
Pour this over the salad
Mix until the salad is evenly coated with the dressing
Move it to the serving bowl
Garnish with walnuts and goat-cheese before serving

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