Spinach, Beet, and Orange Salad

 

Ingredients

Salad

1 bunch baby beets (about 7) or 4-5 large beets, peeled and quartered 4 blood oranges OR navel oranges, peel removed with a sharp knife and sliced into ½ in thick rounds 5 c spinach, washed, dried, and roughly torn 1/3 c goat cheese 1/4 c pepitas (pumpkin seeds), lightly toasted

Orange Vinaigrette

1 orange, juiced 2 tsp red wine vinegar ¼ c olive oil 1 tsp Dijon mustard Salt and pepper

Directions

1. Steam beets. Bring 1 inch of water in to boil in a medium pot. Insert steamer basket and place beets on top. Reduce heat to a simmer, cover, and steam beets for 10-12 minutes until easily pierced with a knife. Remove from heat and set aside to cool. Prepare spinach and oranges and refrigerate until ready to serve.
2. Make dressing by shaking together orange juice, oil, vinegar, mustard, salt, and pepper in a jar with tight fitting lid (use an old jam jar).
3. Top spinach with beets, oranges, goat cheese, and pepitas. Drizzle with dressing and serve.