Spinach, Beet, and Orange Salad
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
1 orange, juiced 2 tsp red wine vinegar ¼ c olive oil 1 tsp Dijon mustard Salt and pepper
- 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.
- 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).
- Top spinach with beets, oranges, goat cheese, and pepitas. Drizzle with dressing and serve.