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Beet and Clementine Salad Recipe

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This recipe for Beet and Clementine Salad is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup balsamic vinegar
2 tbsp olive oil
1 tbsp undiluted frozen orange juice concentrate
2 tbsp brown sugar
2 garlic cloves, minced
2 tsp dill weed
½ tsp ground cumin
1 tsp salt
4 clementines
2 jars sliced pickled beets, drained
1 red onion
8 cups baby spinach
Directions:
Directions:
In a medium size bowl, whisk vinegar with oil, undiluted orange juice concentrate, sugar, garlic, dill weed, cumin, and salt. Peel and separate fresh clementines into segments. Remove as much white pith as possible. Set aside. If beets are large, cut in half. Place in a large bowl. Cut onion in half, then slice into long thin strips. Add to beets. Pour in dressing and mix. Just before serving, add spinach and toss until coated. Scatter with clementine segments and serve. For individual servings, arrange dressed salad on small plates. Scatter with clementine segments.

 

 

 

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