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Beet, Blood Orange & Chèvre Salad

Lori Yates
  • 55 minutes
  • Serves 4

INGREDIENTS

2

Beets, medium red

2

Blood oranges

2 tbsp

Chives

2

Golden beets, medium

1 1/2 tsp

Dijon mustard

1 pinch

Black pepper, ground

1 pinch

Kosher salt

3 tbsp

Olive oil, extra virgin

1 1/2 tsp

White wine vinegar

1/3 cup

Walnuts

1/4 cup

Chevre

2 tbsp

Sour cream or greek yogurt