Ummm I’ve been going a little overboard on the juicing lately…..

I’ve been stock piling fruits & veggies in my house!

This is what my counter looked like a few days ago-via my cameraphone.

I am totally crazy huh? This doesn’t account for the stuff that’s already in the fridge!

Since I have a surplus of veggies, I decided to make a Citrus Beet Salad for dinner tonight.

I gots to get rid of it somehow!

It’s really refreshing, sweet, tangy & delightful!  The sweetness is balanced by the tartness of the citrus.That red onion and feta give it such a sharp bite!

The best part is that it is SOOO easy.

Wanna see?

You take 4 beets, put them on parchment paper with salt & pepper (that’s 4, I cut one in half)

You wrap them up in foil & roast them!

You separate lil orange segments.

Set them aside while your beets roast.

You chop up a small red onion.

Mix that with the lil oranges & chopped mint.

Take those beets out of the oven and let them cool.

While you wait, add some olive oil to the little mixture.

Toss the cooled beets in; then add feta, salt & pepper.

And then you plate it, and jab your fork in. Shove it in your face and ENJOY!

How easy is that?

Citrus Beet Salad

• 4 large beets
• 5 clementines, separated into sections
• 1 small red onion finely chopped
• 1 bunch mint, chopped
• 3/4 cup crumbled feta (or goat cheese!)
• 2 tablespoons olive oil
• salt & pepper

1. Preheat oven to 400 degrees.  Wash beets,  put on parchment paper- salt & pepper them. Toss a little bit of olive oil.  Wrap the parchment  in alumminum foil -place on a cookie sheet and roast for 35-45 minutes until you can poke it easily with a knife.  Let cool.

2. Take all of the other chopped ingredients and put them in the bowl.  Add 2 tablespoons olive oil and then add the cooled beets.  Toss thoroughly and then add the feta.  Salt & pepper and then serve!   If it doesn’t have enough kick, take a fork and mash a few of the clementine segments to release some juice!