Salad: United States – Baby Spinach, Roasted Beet & Orange Salad with Toasted Pecans

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 5 oz (140 g) baby spinach, washed and dried
- 2 medium beets (about 10 oz / 280 g), roasted, peeled and sliced or cubed
- 2 medium oranges (about 10 oz / 280 g), segmented (supreme) and any juice reserved
- 1/2 small red onion (about 2 oz / 55 g), thinly sliced
- 3/4 cup (75 g) pecan halves, toasted and roughly chopped
- 4 oz (115 g) goat cheese, crumbled
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh orange juice (from reserved orange juice)
- 1 tbsp (15 ml) sherry vinegar (or balsamic vinegar)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1 tsp (5 ml) orange zest (from 1 orange)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) water (optional, to loosen dressing if needed)
- 1 tbsp (15 ml) chopped fresh mint or basil (optional)

Instructions

1. Roast the beets: Preheat oven to 400°F (200°C). Trim beets, rub with a little olive oil and a pinch of salt, wrap individually in foil and place on a baking sheet. Roast until tender when pierced with a knife, about 45–60 minutes depending on size. Let cool, peel and slice or cube; set aside.
2. Toast the pecans: In a dry skillet over medium heat, toast pecans, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool and roughly chop.
3. Segment oranges: Using a sharp knife, cut off top and bottom of each orange, slice away the peel and pith, and cut segments between membranes over a bowl to catch juices. Reserve 2 tbsp (30 ml) of the juice for the dressing and set segments aside.
4. Make the vinaigrette: In a small bowl or jar combine 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) reserved orange juice, 1 tbsp (15 ml) sherry vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1 tsp (5 ml) orange zest, 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Whisk or shake until emulsified; add 1 tbsp (15 ml) water if the dressing is too thick.
5. Assemble the salad: In a large bowl gently combine baby spinach, roasted beets, orange segments, and thinly sliced red onion. Drizzle about half the vinaigrette over the salad and toss gently to coat.
6. Finish and serve: Transfer salad to a serving platter or bowls. Sprinkle toasted pecans and crumbled goat cheese over the top, add chopped fresh mint or basil if using, and drizzle more vinaigrette to taste. Adjust salt and pepper and serve immediately.