Beet Salad

Name: Beet Salad
Total time: 20 min
Yield: 4 serving
Ingredients: 1 Tbsp. Champagne or rice vinegar; 1 Tbsp. orange marmalade; 1 tsp. Dijon mustard; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 1/4 cup olive oil; 1 (5-oz.) pkg. baby spinach and spring mix blend; 1 cup thinly sliced fennel bulb (from 1 medium [8-oz.] bulb); 1 medium (7-oz.) navel orange, segmented (about 1/2 cup); 1 (8-oz.) pkg. cooked baby beets (such as LoveBeets), quartered (about 1 2/3 cup); 2 oz. creamy goat cheese, crumbled (about 1/2 cup); 1/4 cup chopped roasted salted pistachios

Baby beets, oranges, and fennel form a tangy, crunchy, and juicy base to this beet salad. The dressing is simple and bright, made with rice vinegar, orange marmalade, Dijon.

1 Tbsp. Champagne or rice vinegar
1 Tbsp. orange marmalade
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup olive oil
1 (5-oz.) pkg. baby spinach and spring mix blend
1 cup thinly sliced fennel bulb (from 1 medium [8-oz.] bulb)
1 medium (7-oz.) navel orange, segmented (about 1/2 cup)
1 (8-oz.) pkg. cooked baby beets (such as LoveBeets), quartered (about 1 2/3 cup)
2 oz. creamy goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped roasted salted pistachios