Beet & Mandarin Orange Salad

The following recipe was prepared for our Chef Spotlight Dinner, highlighting Chef Bobby Flay. I came across this recipe from Bobby Flay, however instead of making it as written, I used it as inspiration to create the following salad. I really like the combination of beets and mandarin oranges, so I paired these with some fresh baby spinach to create a salad. To highlight the sweetness of the oranges, I also made a Champagne Orange Viniagrette dressing which brightened the whole salad together.

Beet & Mandarin Orange Salad
inspired by Bobby Flay

baby spinach
1 large beet, roasted & diced (see below)
1/4 cup walnuts, toasted
1 can mandarin oranges in syrup, drained
2 oz goat cheese

Dressing:
1/4 cup Champagne Orange Vinegar
2 teaspoons dijon mustard
1/2 cup extra virgin olive oil
salt & pepper to taste

In a salad bowl or serving dish, place your baby spinach.
Top the spinach with the diced roasted beet
Sprinkle the top with the walnuts and crumble the goat cheese over the salad.
Place the mandarin oranges around the edge of the serving dish.

For the dressing, whisk together the vinegar and mustard. Slowly drizzle in the olive oil to emulsify and season with salt and peper to taste. Drizzle this dressing over the salad and serve.


* Roasting beets is not only easy but tastes so much better than canned or jarred versions. Simply take a beet, give it a good scrub under running water, and pat dry. Place on a sheet of foil and rub with oil or with cooking spray. Sprinkle some kosher salt over it and wrap it up in the foil. Bake in a 350 degree oven for about 30 minutes and let it cool. Peel off the skin, give it a rinse under cold water and dice!