Roasted Beet Salad With Orange Vinaigrette

• 3 medium fresh beets (about 1 pound)
• 3 tablespoons olive oil
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh tarragon, divided
• 1 package (6 ounces) fresh baby spinach
• 4 cups torn mixed salad greens
• 2 medium navel oranges, peeled and sectioned
• 4 ounces crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

1. Preheat oven to 425u0b0. Scrub beets and trim tops to 1 in. Wrap in foil; place on a
2. . Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
3. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
4. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

fresh beets, olive oil, orange zest, orange juice, white wine vinegar, honey, mustard, salt, pepper, fresh tarragon, baby spinach, oranges, goat cheese, walnuts

Taken from www.tasteofhome.com/recipes/roasted-beet-salad-with-orange-vinaigrette/ (may not work)