Rich in antioxidants and Omega-6 fatty acids, this salad packs potent portions of vital nutrients and savory flavors.
Preheat the oven to 400F. Trim and wash Organic Valley Golden Beets and roast them, in a tightly covered baking dish, with a small amount of water, for approximately 20 minutes.
With a sharp paring knife, trim off the top and bottom of each organic blood orange. Pare off the rest of the peel, making sure to remove all of the pith (white part). Slice the oranges into 1/4-inch rounds.
Prepare the vinaigrette by mixing together: balsamic vinegar, organic orange juice, and the blood orange zest. Whisk in the extra virgin olive oil. Add sea salt and pepper to taste.
When the beets are cool enough to handle, peel and slice into 1/4" rounds. Toss them gently with the vinaigrette, and arrange the beets on a plate with the orange slices over your favorite seasonal greens. Garnish with raw sunflower seeds and pomegranate pearls.