Roasted Beet Salad with Spinach

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This salad is gorgeous and perfect for Rosh Hashanah, beets and sweet tangerine juice.

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
Toasted almonds

For the dressing:
3 cups tangerine juice or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil
While the beets are roasting, make the dressing.

Preheat oven to 350 degrees F.

Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Garnish with toasted almonds.

2 thoughts on “Roasted Beet Salad with Spinach

    • I’m sorry it’s not more clear. The recipe is divided up. The first set of ingredients are used for roasting the beets. The second set are for the dressing. Hope this clarifies.

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