Roasted Beet & Spinach Salad with Goat Cheese

Roasted Beet & Spinach Salad with Goat Cheese
Roasted Beet & Spinach Salad with Goat Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb Medium sized beets

  • 4

    tbsp Olive oil

  • Salt & pepper to taste

  • 2

    tbsp orange juice

  • 2

    tbsp balsamic vinegar

  • 1

    tsp dijon mustard

  • 6

    cups baby spinach

  • 125

    grams crumbled goat cheese

  • 1

    medium orange cut into small pieces

Directions

Preheat the oven to 275. Place beets in a bowl and toss with 1 tbsp of olive oil. Set the beets in a parchment lined baking dish. Roast for 1-1/2 hours or until beets are tender. Cool the beets until safe enough to handle and then slip or carefully peel off the skins. Slice the beets into thin rounds. Divide and arrange the beet slices on the outer edge of salad plates. Sprinkle with salt and pepper. Place remaining olive oil, orange juice, balsamic vinegar and mustard in a medium bowl and whisk to combine. And spinach and toss to coat. Mound the spinach in the center of the salad plates and top with goat cheese and orange.

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