Roasted Beet, Blood Orange and Mandarin Salad
This roasted beet, blood orange and mandarin salad is the perfect summer salad. It’s light, bright and topped with a citrus vinaigrette.
- 4 cups baby spinach
- 4 beets
- 4 blood oranges
- 4 mandarins
- 1 shallot thinly sliced
- 4 tbsp pine nuts
Citrus Vinaigrette Dressing
- 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
Preheat the oven to 400 degrees fahrenheit.
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.
Divide the spinach between the plates. Peel the blood oranges and mandarins, slice and add to the spinach. Evenly divide and add the sliced beets, shallot and pine nuts to the salad.
Combine all the ingredients of the dressing together and drizzle on the salad. Serve immediately.
Calories: 415kcal | Carbohydrates: 26g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Sodium: 92mg | Potassium: 709mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3495IU | Vitamin C: 52.6mg | Calcium: 81mg | Iron: 2.4mg