Ingredients
3 medium fresh beets (about 1 pound)3 tablespoons olive oil1 teaspoon grated orange zest2 tablespoons orange juice1 tablespoon white wine vinegar2 teaspoons honey1 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh tarragon, divided 1 package (6 ounces) fresh baby spinach4 cups torn mixed salad greens2 medium navel oranges, peeled and sectioned4 ounces crumbled goat cheese1/2 cup chopped walnuts, toasted
Preparation
Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
