Spinach Orange and Beet Salad

By Chef_Kate

Ingredients

• Salad
• 3 small beets, without tops, unpeeled
• 2 medium oranges, peeled and sectioned
• 1 lb. spinach, washed, dried, and coarsely chopped
• Dressing
• 1/2 cup balsamic vinegar
• 2 Tbsp. orange juice
• 1 1/2 Tbsp. olive oil
• 1 Tbsp. water
• 1 Tbsp. honey
• 1 tsp. Dijon mustard
• 1 shallot, finely minced
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 °F. Wrap the beets in foil and place directly on the rack or on a baking sheet. Roast the beets for 45minutes to 1 hour. Pierce a cake tester or fork into the beets to test for doneness. The beets should be tender. When cool enough to handle, remove the foil from the beets. Peel the beets with your fingertips or vegetable peeler under cold running water. Pat dry. Slice the beets into 1/2-inch slices. Please note that the beet juices can stain countertops.

To make the dressing, combine all ingredients in a small saucepan and bring to a boil. Lower the heat, and reduce the dressing volume by 1/3.

Put the spinach in a bowl. Top with oranges and beets. Drizzle on the dressing.

nutrition

Serving size: 1 cup
Carb Exchanges: 1.5
Fat Exchanges: 1
Amount Per Serving

Calories: 157
Calories from Fat: 50
Total Fat: 6 grams
Saturated Fat: 0.7 grams
Cholesterol: 0 milligrams
Sodium: 118 milligrams
Total Carbohydrate: 27 grams
Dietary Fiber: 4 grams
Sugars: 19 grams
Protein: 4 grams