i don’t know which of my senses delights more in a gorgeous beet salad like this one: my sense of sight or my sense of taste. i have always been a winter-lover, but haters say they dislike the drabness & dreariness of the season. there is nothing drab or dreary about this winter salad, though. beets & blood oranges, both in season, are vibrant in color & could cheer up even the most warm-blooded of souls. the sweetness of the oranges & cinnamon-sugarcoated walnuts mingles with the more muted flavors of beets & goat cheese to create a salad of many textures & tastes. best of all, this recipe seems fancy but is actually pretty simple–it took me all of half an hour to throw together. or it would have if i hadn’t lost the goat cheese in my teeny-tiny kitchen. it took three friends ten minutes to find the elusive container, which had fallen into the sink as i was slicing an onion. just goes to show you how brain-dead i can be around dinnertime on a friday. oh, how necessary the weekend can be sometimes!
-4 cups spinach
-4 blood oranges, peeled & segmented
-4 beets, roasted (wrap individually in foil & cook unpeeled for 1 hour at 375 degrees, remove skin after) & sliced
-1/2 large red onion, thinly sliced
-1 cup goat cheese
-1 cup candied walnuts (this is the recipe i used, which was super easy & delicious. we were eating the leftovers plain. the recipe isn’t vegan, but i’m sure you can sub almond milk for regular milk to make it vegan.)
-balsamic vinaigrette for drizzling (i used an old fav from trader joe’s) or the dressing in this recipe, which i’ve made before & loved — go easy with the dressing because the flavors in this salad need very little dressing help!
you can either combine all ingredients in a large bowl or make 4 mini salads by dividing everything equally among 4 plates. rocket science, i know!