Kale And Spinach Salad With Beets And Roasted Garlic-Citrus Vinaigrette

• 1 whole garlic head
• 12 ounces baby red beets
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 2 teaspoons fresh orange juice
• 1 teaspoon red wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups baby spinach
• 4 cups torn Lacinato kale
• 1 thick applewood-smoked bacon slice, chopped
• 1 cup fresh orange segments

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange beets on a large sheet of foil; wrap tightly. Bake garlic and beets at 350u0b0 for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Place spinach and kale in a large bowl.
3. Heat a medium skillet over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale mixture, tossing to coat.
4. Peel beets; discard skins. Cut beets in half. Arrange beets and oranges over kale mixture.

garlic, red beets, extravirgin olive oil, water, orange juice, red wine vinegar, kosher salt, freshly ground black pepper, baby spinach, lacinato kale, bacon

Taken from www.myrecipes.com/recipe/kale-spinach-salad-beets-roasted-garlic-citrus-vinaigrette (may not work)