Prep
15minCook
1hr 30minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 cups baby spinach | |
| 4 beets | |
| 4 blood oranges | |
| 4 mandarins | |
| 1 shallot, thinly sliced | |
| 4 tbsp pine nuts | |
| 1/2 cup olive oil | |
| 1/4 cup champagne vinegar | |
| 3 tbsp orange juice | |
| 2 tbsp lemon juice | |
| 1/4 tsp lemon zest | |
| salt and pepper |
| 1. | Preheat the oven to 400 degrees fahrenheit. |
| 2. | Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes. |
| 3. | Cut the stems off the beets and wash the outside thoroughly. Wrap the beets in aluminum foil and place on a baking sheet. Cook in the oven for 1 hour, then remove and let cool slightly. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. Slice the beets, place on a plate and and refrigerate for 20 minutes. |
| 4. | Combine all the ingredients of the dressing together and drizzle on the salad. Serve immediately. |
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