Roasted Beet, Spinach & Orange Salad

SALAD

3 lbs    fresh beets (if possible, a combination of yellow, red & striped)

2 T   olive oil

4 - 6 cups  baby spinach

4 oz  feta cheese, crumbled

1/2 cup roasted chopped hazelnuts (can substitute will almonds)

DRESSING

zest of 2 large oranges (reserve the oranges for slicing for the salad

1/8 tsp cayenne pepper

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1.   Wash beets; trim the ends and remove the greens.  Rub beets with oil and place in aluminum foil, tightly wrap and put on a baking sheet.

2. Roast in a preheated oven at 400 degrees for 1 hour.

3.      In a bowl, whisk together all of the ingredients for the dressing.  Chill until needed.  (this can be prepared a day in advance)

4.  Remove from oven, open foil package and cool slightly.

5.    Under cold water, remove the skins of the beets (wear gloves to prevent staining your hands).

6.   Thinly slice the beets and place in a medium bowl.

7.  Wash the spinach leaves and pat dry with a paper towel.

8.  Arrange with sliced beets, feta cheese, and hazelnuts.

9.  Slice the reserved oranges  and arrange around the perimeter of the platter.

10.    Drizzle with dressing right before serving.

[ recipe found in the book;  "Small Plates  Appetizers as Meals" by Marguerite Marceau Henderson ]