Bright, earthy, and bursting with flavor, this salad combines roasted beets, juicy orange and grapefruit slices, creamy goat cheese, and fresh baby spinach. A drizzle of our rosemary citrus dressing—made with Raider West Farms Rosemary Syrup—adds a fragrant, herbaceous finish that perfectly complements the sweetness of the beets and the tang of the citrus.
What you need:
3 beets, cubed (golden, red, or a mix)
1 tbsp olive oil
2 oranges, peeled and sliced into rounds or segments
1 grapefruit, peeled and sliced into rounds or segments
2–3 oz mozzarella pearls
4 cups baby spinach or mixed greens
Rosemary Citrus Dressing:
3 tbsp Rosemary Syrup
2 tbsp White Balsamic Vinegar
2 tbsp Lavender Extra Virgin Olive Oil
Pinch of Lavender Sea Salt
Directions:
Roast the Beets: Drizzle a tablespoon of olive oil over the cubed beets and mix well. Place on a cookie sheet lined with parchment paper, and cook at 400°F for about 45-55 minutes until tender. Cool.
Prepare the Dressing: Whisk together the rosemary syrup, vinegar, olive oil, and sea salt in a small bowl until well combined. Refrigerate.
Assemble the Salad: Arrange baby spinach on a large serving platter or individual plates. Top with cubed roasted beets, orange and grapefruit slices, and the cheese.
Dress and Serve: Drizzle the rosemary citrus dressing over the salad just before serving. Garnish with extra rosemary leaves if desired.
Optional: Mix the rosemary citrus dressing over the beets and citrus, and refrigerate. To serve: toss the spinach, beets, and citrus. Top with the cheese and garnish with rosemary leaves.
