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Boil beets until fork tender, 30 -35 minutes. Strain from liquid and cool completely. Peel skin and slice into small wedges.
Remove the skin and pith from all oranges and slice into ¼ inch rounds.
Pan sear Daiya grilling cheese according to product instructions.
Arrange beets, sliced oranges, and grilling cheese onto a serving platter.
Whisk dressing ingredients together and drizzle over salad. Sprinkle micro herbs on top.
*If blood oranges aren’t in season, you can substitute them with a ruby red grapefruit.
A summertime favourite. This Citrus and Beet Daiya Grilling Cheeze Salad with savory greens is a salad that is bright and fresh for any time of day.
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