6 Tbsp orange juice
2 Tbsp white wine vinegar
2 Tbsp honey
4 Tbsp olive oil
4 cups spinach or lettuce
4 Tbsp pistachios
4 Tbsp crumbled feta cheese
Cut tops and roots off beets, boil for 30 minutes, and let cool.
While beets are cooling mix first four ingredients until well blended.
Peel and chop beets and cover with half of dressing mixture. Refrigerate at least one hour.
Divide spinach (or lettuce for you spinach-haters out there) among four salad plates. Top with beets, feta, pistachios, and remaining dressing.
I’ll be linking this up to Sunday Salads at Once a Month Mom for “beet week”. And next time I make it I’ll remember to wear gloves so I don’t look like I’ve committed bloody murder bare-handed.