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+ servings
5 from 1 vote
Beet and Orange Spinach Salad
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Roasted beets, pickled radishes, crunchy pumpernickel croutons and fresh oranges tossed with baby spinach make for a fresh and tasty winter salad.
Course: Salad
Cuisine: American
Servings: 6 servings
Ingredients
  • 5 oz baby spinach
  • 1 pound whole beets root ends trimmed
  • 2 oranges peeled and segmented
  • 4 oz goat cheese

  • Pickled Radishes
  • 4 oz radishes root ends trimmed and very thinly sliced
  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 1 Tbsp salt
  • 1/4 cup sugar

  • Pumpernickel Croutons
  • 3 slices pumpernickel bread
  • 1 Tbsp extra virgin olive oil
  • salt and pepper

  • Orange Vinaigrette
  • 2 Tbsp fresh orange juice
  • 2 Tbsp white wine vinegar
  • 2 tsp honey
  • salt and pepper
  • 2/3 cup extra virgin olive oil
Instructions
  1. Roasted Beets: Preheat oven to 450 degrees.
  2. Place beets on a large sheet of foil and enclose the beets, forming a little package with the foil.
  3. Roast for about one hour or until beets can be easily pierced with a fork.
  4. Allow to cool and then peel with a paring knife. You can use gloves or hold with a paper towel, being careful not to stain everything with the beet juice.
  5. Slice beets and set aside.
  6. Pickled Radishes: While beets are roasting, combine the vinegar, water, salt and sugar in a small pot and stir to dissolve. Bring to a boil and pour over radishes, cover and refrigerate.
  7. Pumpernickel Croutons: Cube bread and heat olive oil in a nonstick pan over med/high heat.
  8. Add bread and season with salt and pepper.
  9. Toast bread, tossing or stirring frequently until crispy, about 5-7 minutes.
  10. Vinaigrette: Whisk orange juice, vinegar, honey, salt and pepper in a small bowl.
  11. Add oil in a slow and steady stream, whisking constantly until well blended.
  12. Salad: Toss spinach with a few tablespoons of vinaigrette and arrange beets, orange segments, pickled radishes, goat cheese and croutons on the top. Drizzle with additional dressing to taste.