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Ingredients
2 Navel oranges
6 Cups spinach, torn
3 Cups beets, peeled & shredded
1 Tablespoon olive oil
2 Tablespoons shallots, minced
1/4 Cup raspberry vinegar
1/4 Teaspoon freshly ground black pepper
1/4 Cup fresh chives, minced
1/4 Cup walnuts, coarsely chopped
Instructions
Peel oranges, and cut each crosswise into 5 slices.
Place spinach on a large platter. Spoon beets onto spinach, and arrange orange slices on beets.
Heat oil in a nonstick skillet over medium-high heat; add shallots and saut� 1 minute or until tender. Stir in vinegar and pepper; drizzle over salad.
Sprinkle salad with chives and walnuts.