Roasted beets, gorgonzola cheese and spinach salad with orange vinaigrette
Roasted Beet and Spinach Salad with Candied Pecans
Author: Easyhealthllc
Serves: 2
Ingredients
Orange Vinaigrette
- ½ cup Olive Oil
- ¼ cup Orange Juice
- 2 Tablespoons Pomegranate Vinegar (or whatever vinegar you have on hand)
- 2 Tablespoons Honey
- 1 Tablespoon Creole Mustard
Candied Pecans:
- ½ 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
- ¼-1/3 cup Gorgonzola Cheese
Instructions
Orange Vinaigrette:
- Mix all ingredients in a blender or shaker bottle.
Candied Pecans:
- Preheat oven to 375 degrees.
- Melt butter and stir in brown sugar.
- Toss pecans in sugar mixture and spread on baking sheet.
- Bake 10-15 minutes stirring occasionally until golden brown.
Roasted Beet Salad:
- Preheat oven to 400 degrees.
- 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.
- To assemble salad: Peel beets and slice into chunks.
- Place beet chunks on a salad plate and top with a small sprinkle cheese.
- Next add a layer or spinach then more beet chunks.
- Garnish with more cheese and add candied pecans.
- Drizzle with salad dressing and serve.