Roasted beets, gorgonzola cheese and spinach salad with orange vinaigrette
Roasted Beet and Spinach Salad with Candied Pecans
Servings 2
Ingredients
Orange Vinaigrette
- 1/2 cup Olive Oil
- 1/4 cup Orange Juice
- 2 Tablespoons Pomegranate Vinegar or whatever vinegar you have on hand
- 2 Tablespoons Honey
- 1 Tablespoon Creole Mustard
Candied Pecans:
- 1/2 cup Pecan Halves
- 1 Tablespoon Butter
- 2 Tablespoons Brown Sugar
Roasted Beet Salad:
- 3 Medium Beets greens removed and scrubbed
- 1 Tablespoon Olive Oil
- 1-2 cups Chopped fresh Spinach
- 1/4-1/3 cup Gorgonzola Cheese
Instructions
Orange Vinaigrette:
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Mix all ingredients in a blender or shaker bottle.
Candied Pecans:
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Preheat oven to 375 degrees.
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Melt butter and stir in brown sugar.
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Toss pecans in sugar mixture and spread on baking sheet.
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Bake 10-15 minutes stirring occasionally until golden brown.
Roasted Beet Salad:
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Preheat oven to 400 degrees.
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Place beets in foil and drizzle with olive oil. Seal foil well and place in oven and roast 45-50 minutes or until tender when pierced with a knife.
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To assemble salad: Peel beets and slice into chunks.
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Place beet chunks on a salad plate and top with a small sprinkle cheese.
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Next add a layer or spinach then more beet chunks.
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Garnish with more cheese and add candied pecans.
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Drizzle with salad dressing and serve.
