Recipes

Spinach, Orange, and Beet Salad

4 small beets, trimmed
2 oranges, peeled and sectioned
1 pound spinach, washed and dried

Dressing:
1/3 cup balsamic vinegar
2 tbsp. orange juice
1 tbsp. water
1 tsp. agave nectar
1 tsp. Dijon mustard
1 shallot, finely minced
salt and pepper

Preheat the oven to 400 degrees. Wrap the beets in foil and roast for 1 hour. When done, peel under cold running water. Slice the beets. Section the oranges. To make the dressing, combine all ingredients in a saucepan and bring to a boil. Lower the heat and reduce the dressing volume by 1/3. Put the spinach in a bowl. Top with oranges and beets. Drizzle on the dressing.

Recipe from Food for Life TV.

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