Roasted Beet Salad with Orange Vinaigrette

Name: Roasted Beet Salad with Orange Vinaigrette
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 servings (1 cup each).
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

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada

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

Directions

Preheat oven 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.
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.
Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.