Beet Salad

• 1 can/jar of beets, drained and sliced OR boil 2-3 beets until tender and gently slice off their skin when cool
• spring mix lettuce or any tender greens
• half a small log of Chevre (goat) cheese, crumbled
• 1/4 C or more sliced almonds, toasted
• 2 oranges w/ 1 squeezed for juice
• 1/4 C olive oil
• 1/2-1 t stone ground mustard
• 2 T honey
• S&P to taste

Spread greens on a serving plate and top with the beets, cheese, almonds, and orange sections (halved or chopped) from one orange. Mix remaining ingredients for the dressing and pour over the top.

Serves 4-6.