Ingredients

2 cooked golden beets
1 navel orange
1 shallot, minced
¼ cup extra virgin olive oil 
3 tbsp apple cider vinegar 
½ tbsp dijon mustard
Salt and pepper to taste 
5 cups little gem lettuce 
3 tbsp crispy onions 
¼ cup crumbled goats cheese

Directions

  • Peel the cooked golden beets and slice them into thin rounds or wedges.

  • Slice the navel orange in half, and set one half aside for the dressing. With the remaining half, cut off the skin, then slice into thin rounds.

  • In a small bowl, whisk the minced shallot, orange juice (from the remaining navel orange), extra virgin olive oil, apple cider vinegar, dijon mustard, salt, and pepper.

  • When ready to serve, add the little gem lettuce, beets, and orange slices into a large bowl and toss in the orange vinaigrette.

  • Transfer the salad into a clean serving dish and top with crispy onions and crumbled goats cheese.