We’ll be making this salad on repeat.
Spring is a major transition season, especially in the kitchen.
You may also want to prepare the salad’s dressing ahead of time, too.
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For the citrusy drizzle, you’ll need an orange, apple-cider vinegar, extra-virgin olive oil and salt.
Combine the zest of the orange with about 2 tablespoons of its juice in a bowl.
Add the rest of the dressing ingredients and whisk until combined.
Toss everything together and top with a sprinkle of peeled, toasted hazelnuts.
Anti-inflammatory ingredients are an added bonus of this quick, fresh meal.
However you get your beet on, addingmore inflammation-fighting foodsto your day is always a good idea.
