Spinach Salad with Roasted Beets & Orange Vinaigrette
Ingredients
For the salad:
- Beets
- Olive oil
- Salt and pepper, to taste
- Spinach
- Red onion
- Orange segments
- Goat cheese
- Candied bacon crumbles
- Orange vinaigrette
For the orange vinaigrette:
- ¼ cup fresh orange juice
- 1 tsp. grated orange zest
- 1 tbsp. honey
- 1 tbsp. teaspoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tbsp. apple cider vinegar
- Salt and pepper, to taste
Instructions
- Rub the beets with olive oil, salt, and pepper, and roast at 400°F until tender (about 45 minutes, depending on size of your beets).
- Peel and chop beets. Add to bowl with other salad ingredients.
- Mix vinaigrette ingredients together, then toss with the salad.
Recipe by Michelle Reid of Jazzy Ladies Cafe & Coffeehouse