Baby Spinach And Roasted Beet Salad
This vibrant beet salad is a delightful blend of flavors and textures. Roasted beets, fresh greens, juicy oranges, and sweet raspberries come together with a tangy balsamic dressing to create a colorful and refreshing dish. Perfect for a light and healthy meal any day of the week.
— Constant Cookbook
Ingredients
- 2 large beets, trimmed and washed
- Salt and freshly ground pepper, to taste
- 2 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped green onions
- 1/4 cup slivered fresh mint leaves
- 4 cups baby spinach
- 1 cup orange segments, cut into 1-inch pieces
- 1/2 cup fresh raspberries
Instructions
- Preheat an oven to 350°F.
- In a roasting pan, combine the beets, salt and pepper. Cover with aluminum foil and bake until tender, about 1 hour. When the beets are cool enough to handle, slip off the skins, then cut the beets into wedges.
- In a bowl, whisk together the vinegar and mustard. Add the olive oil in a slow, steady stream, whisking constantly until blended.
- In another bowl, combine the beets, half of the vinaigrette, salt, pepper, green onions and half of the mint. Toss to coat and let stand for about 30 minutes.
- In a large salad bowl, combine the spinach, the remaining vinaigrette, the beet mixture, the oranges and the remaining mint and toss to mix. Divide the salad among 4 individual bowls, garnish with the raspberries and serve immediately. Serves 4.
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