Roasted Beet Salad with Orange Vinaigrette

  

Ingredients:

• 3 medium fresh beets (about 1 pound)
• 3 tablespoons olive oil
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh tarragon, divided
• 1 package (6 ounces) fresh baby spinach
• 4 cups torn mixed salad greens
• 2 medium navel oranges, peeled and sectioned
• 4 ounces crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

Preparation:

1. Preheat oven or grill to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

https://www.tasteofhome.com/recipes/roasted-beet-salad-with-orange-vinaigrette/