Ingredients:

  • 1 lb medium red beets, scrubbed
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • 1 small clove garlic, minced
  • 5 oz fresh baby spinach
  • 15 oz can mandarin orange segments, drained
  • 4 oz feta cheese, crumbled
  • 1/4 cup pine nuts
  • 1/4 cup red onion, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wrap each scrubbed beet individually in foil with a drizzle of oil and a pinch of salt.
  3. Roast for 45–60 minutes until a knife slides into the center with zero resistance.
  4. Let beets cool for 10 minutes, rub off the skins with a paper towel, and slice into bite-sized wedges.
  5. Place pine nuts in a dry skillet over medium heat and shake constantly until they turn a pale golden brown.
  6. Whisk together balsamic vinegar, honey, minced garlic, salt, and pepper in a jar or bowl.
  7. Slowly stream in the 1/4 cup olive oil while whisking vigorously until the dressing is thickened and glossy.
  8. Place the baby spinach in a large bowl as the base.
  9. Gently layer the sliced beets, mandarin oranges, and red onion on top of the spinach.
  10. Sprinkle the crumbled feta and toasted pine nuts over the top.
  11. Drizzle the balsamic vinaigrette over the salad just before serving.