Recipe information
Ingredients for - Roasted Beet Salad with Orange Vinaigrette
1. 3 medium fresh beets (about 1 pound) -
5. 1 tablespoon white wine vinegar -
10. 3 tablespoons minced fresh tarragon, divided -
12. 4 cups torn mixed salad greens -
13. 2 medium navel oranges, peeled and sectioned -
14. 4 ounces crumbled goat cheese -
How to cook deliciously - Roasted Beet Salad with Orange Vinaigrette
1. Stage
Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
2. Stage
In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
3. Stage
Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.