Roasted Beet Salad
|
1 lb. baby
beets, stems trimmed to 1 inch (mixed color if available) 1 T. minced
shallot 1 T.
fresh lemon juice 3 T.
fresh orange juice 1 tsp.
orange zest ½ tsp. 1 T.
extra virgin olive oil 8 c.
spinach leaves |
Preheat
oven to 400 degrees. Rinse beets. Wrap colors separately in foil and roast in
middle of oven until tender, 45 min. to 1 hour. Cool. Peel
beets and slice. Whisk together
shallot, juices, zest and mustard.
Whisk in oil until emulsified and season with salt and pepper. Drizzle spinach with ¾ c. of dressing. Sprinkle with beets and drizzle with remaining
dressing. |
