Roasted Beet Salad with Oranges
1 1/4 hours
2 medium beets (2 to 2 1/2 inches in diameter)
1/3 cup balsalmic vinegrette salad dressing
10 cups baby spinach leaves or arugula
2/3 cup shallot slivers
Preheat oven to 350° F.* Trim stems and roots from beets, leaving 1 inch of the stems and 1/2 inch of the roots intact. Scrub beets well. Wrap tightly in foil; place on baking sheet. Roast 1 1/4 hours in oven or until tender. Cool. Remove skins; discard stems and roots. Slice beets into 1/4-inch-thick half-moons.
Grate 1 1/2 teaspoons peel from oranges; set aside. Cut remaining peel and remove from oranges. Working over bowl to catch juices, cut fruit between inner membranes to remove orange segments. Stir 1 1/2 teaspoons each of peel and juice into vinaigrette.
For salad, combine spinach, orange sections, and shallot. Drizzle with vinaigrette; toss until evenly coated. Transfer to individual plates. Tuck beets between leaves. Garnish with Parmigiano-Reggiano. Serve with Swift Premium Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
* To roast beets in oven alongside pork roast, place foil-wrapped beet in a separate small shallow pan next to the roast.
Recipe Nutrition Overview
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