Try this Roasted Beet Salad with Oranges Recipe
Author: JBS® Pork
Prep Time: 30 Minutes
Total Time: 115 Minutes
Makes: 6-8 Servings
- 2 beets (2 to 2 1/2 inches in diameter)
- 2 oranges
- 1/3 cup balsamic vinaigrette salad dressing
- 10 cups baby spinach leaves or arugula
- 2/3 cups shallots, sliced
- Parmigiano-Reggiano shavings
Recipe Instructions:Preheat oven to 350 degrees. 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 think half-moons.
Grate 1 1/2 teaspoons peels from oranges; set aside. Cut remaining peel and pith 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 shallots. Drizzle with vinaigrette; toss until evenly coated. Transfer to individuals plates. Tuck beets between leaves. Garnish with Parmigiano-Reggiano. Serve with Swift® Premium Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.