The Disappearing Salad

I am happy and sorry to say that this is truly the disappearing salad. Happy because it is tasty it disappears before you can put it on the table. Sorry because it disappeared before I could take a picture. The only picture I can show you, is the most important picture. The stars of this salad. The two components that absolutely positively should have been famous together like peanut butter and jelly, cookies and milk, hamburger and fries..... wait for it.....wait for it....

                   ORANGES & BEETS!
I know what you are thinking. Huh? What's the big deal? Oh yea? Have you tasted it? It's amazing what happens when these two meet. It's like watching the part of a romantic movie, when the man meets the woman's eyes, and their breath stops, and their heart pounds their chest as they near each other!

...OK maybe it's not that intense, but trust me you will love this. The refreshingly bright and sweet flavors of the oranges entwine with the more humbly sweet and meaty beet.
Look at those colors! That happy sunny orange. The deep jeweled magenta/eggplant. It's beautiful!

This is a great summer salad. And the dressing has freshly squeezed orange juice in it, bringing out the flavors even more.

The Disappearing Salad
Serves 4

2 bags of mixed baby greens (I don't know about you but I like to eat a lot of salad, 1 bag is tiny)
2 large naval oranges
1 can of beets ( I never buy canned, but the ones in the cans are smaller and uniform, making nice size slices for a salad)
1/2 cup sliced almonds
1/2 cup freshly squeezed orange juice
2 tablespoons white vinegar
2 tablespoons honey
2 tablespoons olive oil
1/2 tsp salt
1/4 tsp black pepper

To prepare the oranges, cut a thin layer off the bottom so that it's stable. With a very sharp paring knife, slice off the peel, getting as close as possible to the flesh, careful not to take off too much of it. Slice oranges, and cut each slice in half.  Remove the juice from the beets and slice into rounds. In a bowl combine the orange juice, vinegar, honey, salt and pepper. Mix to combine. Slowly add the olive oil whisking to incorporate. Add almonds, orange slices and beets to the salad. Drizzle with dressing, toss to coat.