Lemongrass Mint White Balsamic's fresh clean flavour combines beautifully with our Persian Lime Oil as a vinaigrette on this tasty salad. Try this combo with fruit on salads as well.
4 cups salad greens
1 cup pickled or roasted beets
1 orange of choice, peeled and sectioned (I like mandarin, Valencia or blood orange)
½ cup feta cheese, crumbled or cubed
handful of walnuts
Lemongrass-Mint / Persian Lime Vinaigrette
½ cup Olive the Best Persian Lime Olive Oil
⅓ cup Olive the Best Lemongrass-Mint White Balsamic
1
Wash salad greens and add to salad spinner to get rid of any excess water.
2
Toss in a bowl adding remaining ingredients
3
Mix oil and balsamic in a container or jar with lid and serve on the side.
4
https://unsplash.com/photos/MlPD-AzZYMg?utm_source=unsplash&utm_medium=referral&utm_content=creditShareLink
Ingredients
4 cups salad greens
1 cup pickled or roasted beets
1 orange of choice, peeled and sectioned (I like mandarin, Valencia or blood orange)
½ cup feta cheese, crumbled or cubed
handful of walnuts
Lemongrass-Mint / Persian Lime Vinaigrette
½ cup Olive the Best Persian Lime Olive Oil
⅓ cup Olive the Best Lemongrass-Mint White Balsamic
Made the vinaigrette using the Persian Lime olive oil and the Lemongrass-Mint white vinegar. I added an about a half tsp of Dijon mustard, salt and pepper. Everyone loves the flavour, even my husband who typically avoids vinaigrettes. This olive/vinegar pairing is subtle but really brings out the flavour of the beets. Very refreshing. I will definitely use this pairing again.