Roasted Beet Salad with Orange Vinaigrette (as seen on Fox 28)
Monday, September 26, 2011 at 6:50AM
[Your Name Here] in Autumn, Beets, Ohio Honey, Salad, The Olive Orchard

Ingredients:

3 medium beets
1 ½ teaspoons Ohio honey
1 ½ teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons minced shallots
½ cup Olive Orchard Orange Extra Virgin Olive Oil
salt and freshly ground black pepper
4 cups fresh spinach
4 oz. Ohio goat cheese
4 oz. walnuts, chopped

Preparation:

Preheat the oven to 350 degrees. Wrap the beets in foil and raost for about 1 ¼ hours, or until tender. Let cool, then peel the beets and cut them into ¼ inch dice.

In a bowl, whisk together the honey, vinegar, mustard, shallots and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the spinach on a large plate and top with the beets, goat cheese and walnuts.

Article originally appeared on The Hills Market: Columbus' Premier Specialty Grocer (http://thehillsmarket.com/).
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