Beet, Orange & Spinach Salad with Goat Cheese & Chopped Walnuts.

  • ½ (142 g) pkg
    baby spinach
  • 2 medium
    beets
  • ½ (113 g) log
    goat cheese
  • 2
    oranges
  • ¼ cup
    walnuts
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 260°C (500°F).
  • 2
    Wash, trim root ends, peel, and thinly slice beets into half rounds. Transfer to a sheet pan, drizzle with oil, and season with salt and pepper.
    2 beets
    1 tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 3
    Place in the oven and roast until beets are tender, 20 minutes.
  • 4
    Wash and dry spinach and oranges. Peel and thinly slice oranges into half rounds.
    ½ (142 g) pkg baby spinach
    2 oranges
  • 5
    In a small bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tsp balsamic vinegar
    ¼ tsp Dijon mustard
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 6
    Crumble goat cheese into a small bowl. Roughly chop walnuts.
    ½ (113 g) pkg goat cheese
    ¼ cup walnuts
  • 7
    To serve, arrange a bed of spinach on a plate and top with beet and orange slices. Sprinkle with goat cheese, walnuts, and drizzle with dressing. Enjoy!