Beetroot Orange Walnut Salad

Ingredients

• 300 g Beetroot
• 150 g Fresh spinach leaves
• 2 piece(s) Orange
• 50 g Walnuts
• 50 g Goat cheese
• 45 ml Extra-virgin olive oil
• 15 tbsp Red wine vinegar
• 5 tbsp Dijon mustard
• 7 tbsp Honey
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. Wash the beets without peeling, wrap them in aluminum foil, and roast in a preheated oven until tender. Let cool, then peel and cut into small pieces.
2. Peel the orange and cut into small pieces, or remove the white pith and use only the orange segments.
3. Toast the walnuts in a skillet over low heat until fragrant, then remove and let cool.
4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
5. In a large salad bowl, layer in washed spinach leaves.
6. Add the beet pieces, orange pieces, and toasted walnuts.
7. Sprinkle with crumbled goat cheese.
8. Before serving, drizzle the dressing evenly over the salad and toss gently to combine.

Storage and Meal Prep Tips