Roasted Beet, Feta and Orange Salad
This hearty and delicious salad highlights the roasted beets and fresh oranges in a bed of spinach with a deliciously simple orange vinaigrette and toasted pumpkin seeds or pistachios.
Servings: 4 people
Ingredients
- For Salad:
- 6 cups spinach
- 2-3 medium/large beets – cooked and cooled* cut into rounds then in half
- 2 oranges – segmented*
- 1/2 cup feta
- 1/4 cup roasted pumpkin seeds or pistachios
- For vinaigrette:
- 1/4 cup white vinegar
- 1/4 cup fresh orange juice
- zest of 1 orange
- 2 tablespoons honey
- 1 teaspoon sugar - optional
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- * To cook the beets, remove the stems and bottom tails, wrap in tin foil and bake for 1 hour on 400 F., let them rest until cool enough to handle, the beet peels will slide off, slice into 1/4 inch thick rounds then cut in half.
- *To segment an orange cut off the rind around the orange. Slice the orange into segments between the membrane layers so you get an orange segment with no skin attached.
- For vinaigrette: In a small bowl, combine white vinegar, fresh orange juice, orange zest, honey, sugar (if using), olive oil and salt and whisk together.
- Set aside.
- For salad: In a large salad bowl, add spinach, roasted and sliced beets, segmented orange, feta cheese and roasted pumpkin seeds or pistachios.
- Drizzle with vinaigrette, serve.