Beet Salad (so springy!)

I LOVE the beet salad at Ya-Ya’s, a restaurant my honey and I go occasionally,  usually sans kiddos.  The last time we were there I thought, “This has got to be the easiest salad on earth to make, why don’t I ever make it?”

So tonight:

• Spring Mix of lettuces and arugula (whatever greens you have) 
• Goat cheese, queso fresco, or feta (I’m using chevre) 

• Some pickled beets (The recipe I found online used roasted beets, but I don’t have any so I used the pickled.)
• Slivered almonds (roast til light golden brown)
• Section or slice an orange (or tangerine, or clementine…)
• chopped green onions or sliced red onion

For  the dressing I took:

• Juice of one orange
• Juice of two lemons
• 2 Tablespoons of balsamic vinegar
• 4 Tablespoons olive oil (more or less)
• Salt and pepper
• fresh parsley

*Mix the dressing with a whisk and chill.
I tossed the greens and almonds with some dressing (yes, I used too much- will know better next time.) Then I finished it with the beets, cheese, and oranges.
It was almost exactly like the restaurant!  (Much cheaper!)