Roasted Beet Salad

Step 1

Preheat the oven to 425°F. Scrub the beets well and trim the tops to about 1-inch. Wrap each beet completely in aluminum foil and place them on a baking sheet. Bake for 50 to 60 minutes or until they’re tender when pierced with a fork. Let them cool and then peel and cut into wedges.

Step 2

In a small bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey, Dijon mustard, salt and pepper until smooth. Stir in 1 tablespoon of the minced tarragon.

Step 3

In a large bowl, combine the spinach, mixed greens and the rest of the tarragon. Drizzle with the vinaigrette and toss gently to coat the leaves.

Step 4

Transfer the greens to a serving platter or divide them among plates. Top with the roasted beet wedges, orange sections, crumbled goat cheese and toasted walnuts. Serve immediately. Editor’s Tip: To toast the walnuts, place them in a dry skillet over medium heat and stir occasionally until they’re fragrant and lightly browned. This takes about five minutes.