Beet, Avocado and Mozzarella Salad with Orange Vinaigrette
 
Prep time
Total time
 
Yield: 4 side servings or 2 main courses
Ingredients
Salad
  • 6 cups baby arugula
  • 2 medium size roasted, peeled beets
  • 1 large avocado
  • 6 oz fresh mozzarella, drained
  • 2 spring onions, sliced
  • ⅓ cup chopped pecans
Dressing
  • ¼ cup white wine vinegar
  • ¼ cup orange juice
  • 1 tsp orange zest
  • 1 Tbsp honey
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • ¾ cup olive oil
Instructions
Dressing
  1. Combine vinegar, orange juice, orange zest, honey, mustard, salt and pepper and whisk to combine. Slowly drizzle in oil, whisking constantly, then whisk vigorously until emulsified.
Salad
  1. Distribute arugula on salad plates or on a platter.
  2. Slice beets crosswise into rounds.
  3. Peel avocado - leaving it whole. Make a nick in the skin and then use your fingers to remove the rest of the peel. Slice crosswise into rounds (when you get to the pit, slice around it).
  4. Slice mozzarella into ¼ inch rounds.
  5. Stack beets, avocado and mozzarella in alternating layers on each plate. Sprinkle with chopped scallions and pecans. Dress and serve immediately.
Recipe by Baked In at https://www.baked-in.com/2014/07/09/beet-avocado-and-mozzarella-salad-with-orange-vinaigrette/