Ingredients

• ▢2 packages pre cooked beets (found in the produce section, preferably in vinegar and not canned bc of too much added sugar)
• ▢3 tablespoon olive oil extra virgin
• ▢2 tablespoon white wine vinegar
• ▢1 tablespoon Dijon mustard
• ▢½ teaspoon salt
• ▢5 mandarin oranges peeled & segmented
• ▢2 cups arugula
• ▢½ cup pistachios shelled & roasted

Instructions

• Slice and assemble the beets however you would like.

• Peel the oranges and divide into segments, removing any excess white pith.

• In a large bowl, whisk oil, vinegar, mustard, and salt. Add the beet slices and orange segments, tossing gently to coat.

• Arrange arugula in a salad bowl or platter.

• Arrange the beet mixture over the arugula.

• Sprinkle with the pistachios before serving.

*Option to sprinkle with ricotta or feta*