Ingredients
8 fresh beetsCooking spray1-1/2 cups orange juice1 shallot, chopped2 tablespoons olive oil2 tablespoons balsamic vinegar1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon grated orange zest1/8 teaspoon salt1/8 teaspoon pepper6 cups fresh arugula or baby spinach3 tablespoons crumbled blue cheese3 tablespoons chopped hazelnuts, toasted
Preparation
Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool.
Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.
