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
- ⅛ teaspoon salt
- ⅛ 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. |