Spinach Salad with Roasted Beets & Orange Vinaigrette

Recipe by Michelle Reid of Jazzy Ladies Cafe & Coffeehouse

Ingredients:

Spinach

Roasted Beets

Red Onion

Orange Vinaigrette

Orange Segments

Goat cheese

Candied Bacon Crumbles

Orange Vinaigrette:

1/4 cup fresh orange juice

1 tsp grated orange zest

1 tbs honey

1 tbs teaspoons balsamic vinegar

1/4 cup extra-virgin olive oil

1 tbs apple cider vinegar

Salt and freshly ground pepper

Directions:

  1. Rub the beets with olive oil and salt and pepper, and bake at 400 degrees until tender (about 45 minutes depending on size of your beets). 

  2. Peel and chop. Add to other salad ingredients and dress with vinaigrette.

Watch Michelle Reid of Jazzy Ladies Cafe & Coffeehouse make the salad on KVAL TV.

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info@lanecountyfarmersmarket.org
150 Shelton McMurphey Blvd. #204
Eugene, OR 97401
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