Ingredients:16 small beets (red, gold or both, about 1 1/2 lbs.)
1 Tbsp. Mild Extra Virgin Olive Oil
2 Tbsp. Maple Balsamic
1/2 tsp. sea salt
1/2 c. shelled walnuts
1/2 c. black olives
12 oz. baby spinach leaves
Ingredients for the Dressing:
1/3 c. Roasted Walnut Oil
1/3 c. live cultured yogurt
3 Tbsp. orange juice
2 Tbsp. Lemon Olive Oil
sea salt to taste
Cut stem off about 1/2 inch from the top of the beet and wash well, but leave skin on to lock in flavor. Coat beets in a small amount of olive oil and Maple Balsamic and place in a shallow baking pan. Put into the oven at 350 degrees. Every 15 minutes give them a stir to coat while roasting for 45 minutes. To check if they are done, insert the tip of a sharp knife into the beet. Remove while still a little crisp in the center. Peel off the skin or if they were organically grown, leave the skin on for maximum nutrition. Quarter each beet and set aside.
To make the dressing, whisk together the Roasted Walnut Oil, yogurt and orange juice until well blended. Slowly whisk in the Lemon Olive Oil, add a pinch of sea salt and taste for seasoning. Adjust if necessary.
Divide the baby spinach between 6 salad plates. Mound a serving of beets in the center of each plate and scatter the olives and walnuts on top. Whisk the dressing a final time and drizzle about 2 tablespoons over each salad.
*Tested at our Fall Root Vegetable Class
