Ingredients

  • 8 whole fresh beets
  • cooking spray
  • 1 ½ cups orange juice
  • 1 shallot , chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon dried thyme, 1 teas if fresh
  • ½ teaspoon grated orange peel
  • teaspoon salt
  • teaspoon pepper
  • 6 cups baby spinach or/and arugula
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons chopped hazlenuts-toasted

Directions

Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender. Turn occasionally.
For dressing, place juice in pan, bring to boil. Reduce heat; simmer uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in shallot, oil, vinegar, thyme, peel, salt and pepper. Set aside to cool.
Just before serving, place greens in bowl. Drizzle with 1/4 cup of dressing and toss to coat. Divide among six plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle with cheese and nuts.

Source

Servings/Yield