As summer gets closer I feel like eating more salads. This is one of my favorites. Every time I make it, people say how delicious it is. I hope you enjoy it too!
Serves 2 as a meal and 4-6 as a side dish
For the dressing:
4 Tbs extra virgin olive oil
3 Tbs aged balsamic vinegar
1/2 Tbs dijon mustard
1 tsp orange zest
1 clove garlic, crushed or minced
2 pinches unrefined sea salt
fresh ground black pepper to taste
For the salad:
8 cups loosely packed baby spinach
1 large beet, roasted, peeled and cubed
1 navel orange, peeled, segmented and cut into bite size pieces
1/4 cup red onion, finely chopped
1/2 cup pecans, lightly toasted and chopped
4 oz goat cheese, crumbled
First roast the whole unpeeled beet in a covered dish in a 400° F oven for 1 hour or until done.
Let it cool while covered. This will make it easier to peel.
Once cool, place under a small stream of cool water. The skin should peel off easily using the water and your hands.