Marinated Beet & Orange Salad

Salad Ingredients:

• 4 large beets, cooked or roasted and cut into wedges

• 2 - 3 oranges, segmented

• 5 oz. spring mix

• pine nuts (plain or toasted) or other nuts

Vinaigrette Ingredients:

• 2 Tbs. Tait Farm Shrub*

• 1 tsp. dijon mustard

• 1/4 tsp. salt

• 1/4 tsp.black pepper

• 1 small clove of garlic, finely minced

• 6 Tbs. mild oil, sunflower, lite olive oil, canola.

Whisk together the vinaigrette ingredients until well blended. Place the beets in a container and cover with the vinaigrette. Marinate the beets for several hours or over night. On individual plates or a single platter, arrange the greens. Top with the beets and orange segments. Drizzle with some of the vinaigrette. Garnish with the pine nuts or nuts of choice. Serves 4 - 6

*pictured: Vinaigrette made with Spiced Cranberry Orange Shrub