Serves 4 as a side, or two as a main
Adapted from http://prettyplainjanes.com
When I think of beets, I think of citrus. Literally, in the very same second.
Having spent the better part of my life convinced that I hated beets, I never really bothered to think of them at all. Until I tasted roasted beets drizzled with a citrus dressing, anyway. Now I think of them all the time.
Life will never be the same.
- 3 tablespoons sherry vinegar
- 2 tablespoons Blood Orange Black Pepper jam
- 2 teaspoons Dijon mustard
- 2 teaspoons finely minced shallot
- 1/3 cup walnut oil (or sub less-expensive EV olive oil)
- salt and pepper
- 4 medium unpeeled beets, tops trimmed
- 1 tablespoon olive oil
- 6 ounce bag of spinach (or use a baby spinach/spring green blend)
- 1/4 medium red onion finely sliced & pickled (soaked in red wine vinegar at least 3 hrs)
- 3 medium oranges, supremed (peeled with segments removed from between membranes)
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- salt & pepper
Whisk vinegar, mustard, shallot, and jam in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Place beets in a row on a sheet of foil, wrap and secure tightly. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets (to remove the dense color from your hands simple wash with mild soap and coarse salt); cut each in half then in 1/4″ slices. Sprinkle with salt and pepper.
Place spinach and onion in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates (or arrange on large platter). Add beets segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beets atop spinach; top with orange segments and sprinkle with cheese and walnuts. Serve, passing any remaining vinaigrette.