1 teaspoon honey1/3 cup olive, avocado OR grape seed oil
salt and pepper
Salad
4 medium unpeeled beets, tops trimmed
1 tablespoon olive oil
6 ounce bag of spinach
1/4 medium run onion finely sliced
2 clementine oranges; peeled and sectioned
1/2 crumbled feta cheese
1/4 toasted walnuts
salt & pepper
Instructions
vinaigrette
Whisk vinegar, mustard, orange zest, and honey in small bowl.
Gradually whisk in oil. Season vinaigrette with salt and freshly
ground black pepper.
salad
Preheat oven to 400 degrees. Toss beets and oil in large bowl;
sprinkle with salt and pepper. Place beets in a row on a sheet
of foil, wrap and secure tightly. Place directly on oven rack;
roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes.
Rub skins off beets (to remove the glorious color from your
hands simple wash with mild soap and coarse salt); cut each in
half then in 1/4inch slices. Sprinkle with salt and pepper.
Place spinach and onion in large bowl; toss with 2 tablespoons
vinaigrette. Divide among plates (or arrange on large platter).
Add beets segments to same bowl. Add 2 tablespoons
vinaigrette; toss to coat. Arrange beets atop spinach; top with
orange segments and sprinkle with cheese and walnuts. Serve,
passing any remaining vinaigrette.
Originally Submitted
1/7/2016
0 Out of 5 from
0 reviews
You can add this Roasted Beet Orange and Feta Salad with Walnuts recipe to your own private DesktopCookbook.
