Spinach, Beet, and Orange Salad

Saturday morning farmer's market in Pennington (only the second one ever, it just started up). Beautiful vegatables! I stopped anyone else from photographing these beauties by buying some just after the shot ;)Happy Monday everyone.  




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



  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.