Roasted Beet Salad with Orange Vinaigrette
Recipe information
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Cooking:
25 min.
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Servings per container:
1
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Source:

Ingredients for - Roasted Beet Salad with Orange Vinaigrette

1. 3 medium fresh beets (about 1 pound) -
2. 3 tablespoons olive oil -
3. 1 teaspoon grated orange zest -
4. 2 tablespoons orange juice -
5. 1 tablespoon white wine vinegar -
6. 2 teaspoons honey -
7. 1 teaspoon Dijon mustard -
8. 1/2 teaspoon salt -
9. 1/4 teaspoon pepper -
10. 3 tablespoons minced fresh tarragon, divided -
11. 1 package (6 ounces) fresh baby spinach -
12. 4 cups torn mixed salad greens -
13. 2 medium navel oranges, peeled and sectioned -
14. 4 ounces crumbled goat cheese -
15. 1/2 cup chopped walnuts, toasted -

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.