Fresh Orange and Roasted Beet Salad

I meant to order three orange beets and three red beets on Instacart and instead received three bunches of each. A roasted beet salad was in order! This salad makes a lovely presentation for a holiday buffet table, not only for its beautiful colors, but because much of it can be prepared ahead of time and assembled at the last minute. You can also toss the leftovers in a big salad the next day.

Ingredients:

• 1/2 box of fresh baby spinach or arugula (spinach holds up longer)

• 4-6 beets (multi-colored preferably)

• 1/2 purple onion, sliced thin

• 1-2 navel oranges cut in chunks (could use canned mandarin oranges if preferred)

• 1/2 cup Candied walnuts or plain toasted walnuts (could sub pecans as well)

• 1-2 tbsp Isola Sweet Orange Balsamic Vinegar or a really good balsamic vinegar to drizzle for appearance and a touch of sweetness

• Red wine vinaigrette of your choice or the recipe below

• Optional: serve with feta for omnivores

Red Wine Viniagrette

• 1/4 cup red wine vinegar

• 2 tbsp orange juice

• 2 cloves garlic

• 1 tsp dijon mustard

• 2 tsp maple syrup

• 2 tbsp olive oil

• 3 tbsp applesauce

• 1-2 tsp orange rind

• Salt and pepper to taste

Instructions:

1. Preheat oven to 425 degrees to roast the beets (these can be made ahead of time and stored in the fridge--keep the colors separate).

2. Wash beets and (with skin on) wrap each beet in aluminum foil. Place the beets on a wire rack with a baking tray underneath (in case any juices escape the foil) and bake for 50-60 minutes or until tender.

3. Cool completely, then peel beets and cut into wedges. Keep the colors separated for now.

4. While the beets are cooking, make your vinaigrette by whisking all dressing ingredients together.

5. To assemble for buffet style dining: Layer on a platter in the following order: spinach/arugula, beets, onions, oranges, nuts. Drizzle on the Orange Balsamic Vinegar. When ready to serve, spoon the red wine vinaigrette over the top of the salad (or let guests serve their own viniagrette). Alternatively, you could toss the spinach in some of the dressing before you layer it on the platter, then layer on the rest of the ingredients.

6. For Pre-tossed Salad: In a large salad bowl, toss the spinach/arugula and onions in some of the dressing. Then top the mixture with the beets, oranges, and nuts. Spoon over a little more dressing, then drizzle with Isola Orange Balsamic Vinegar (or regular balsamic vinegar).