Ingredients
Scale
- 4 medium beets, scrubbed and trimmed (about 1.5 lbs)
- 1 tablespoon olive oil (for roasting beets)
- Salt and freshly ground black pepper, to taste
- 5 ounces baby spinach, washed and dried
- 2 large navel oranges, supremed (peeled and segmented)
- 1/4 cup pine nuts
- 1/2 cup crumbled feta cheese
- For the Citrus Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon orange zest
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and trim the beets. You can peel them now or after roasting. Cut larger beets into quarters or halves, keeping smaller ones whole. Toss with 1 tablespoon olive oil, salt, and pepper. Wrap loosely in foil or place in a small roasting pan. Roast for 25-40 minutes, or until fork-tender. Cooking time will vary based on beet size. Once cool enough to handle, peel if you haven't already, and cut into bite-sized pieces.
- While beets are roasting, prepare the oranges. Using a sharp knife, slice off the top and bottom of each orange. Stand the orange upright and carefully cut away the peel and white pith following the curve of the fruit. Then, carefully cut between the membranes to release individual orange segments (supremes) over a bowl to catch any juice. Set aside.
- In a dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they can burn quickly. Remove from heat and set aside to cool.
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, white balsamic vinegar, fresh orange juice, Dijon mustard, optional honey or maple syrup, and orange zest. Season with salt and pepper to taste. Whisk until well combined and emulsified.
- In a large salad bowl, gently combine the baby spinach, roasted beet pieces, and orange segments. Pour the Citrus Vinaigrette over the salad and toss gently to ensure everything is lightly coated.
- Divide the salad among serving plates. Garnish each serving with crumbled feta cheese and toasted pine nuts. Serve immediately and enjoy the delightful medley of flavors!
Notes
For quicker prep, use pre-cooked, vacuum-packed beets. You can make the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 5 days. For extra crunch, add sliced red onion or a sprinkle of sunflower seeds. This salad is best enjoyed fresh, but leftovers can be stored in the fridge for a day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish Salad
- Method: Roasting & Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 35mg