Ingredients:

  • 1 lb medium red beets, scrubbed
  • 5 oz baby spinach, washed and dried
  • 1 can (15 oz) mandarin orange segments, drained
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp pine nuts, raw
  • fresh cracked black pepper to taste
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt

Instructions:

  1. Wrap each scrubbed beet individually in foil with a drizzle of oil. Roast at 400°F (200°C) for 45-60 minutes until a fork slides in with zero resistance. Once cooled, rub the skins off and slice into bite-sized wedges.
  2. Place pine nuts in a dry skillet over medium heat. Shake the pan constantly for 2-3 minutes until the nuts smell nutty and turn a light mahogany-gold. Remove immediately to prevent burning.
  3. Combine olive oil, balsamic vinegar, honey, mustard, and salt in a jar. Shake vigorously until the mixture is thick and glossy (emulsified).
  4. Place the baby spinach in a bowl first. Layer the sliced beets, mandarin oranges, and red onion on top. Sprinkle with crumbled feta and toasted pine nuts. Drizzle the vinaigrette over the top just before serving.