Ensalada de espinacas, lentejas y remolacha con vinagreta de naranja

Ingredientes

• 3 large beets (peeled and cut into 1 inch cubes)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons orange juice (fresh)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons basil (fresh, chopped)
• 2 cups spinach (fresh, roughly chopped)
• 2 cups cooked lentils (red or green)

Preparación

1. 1

   BAKE: Preheat oven to 425 degrees. Combine the beets, olive oil, and salt. Toss well and spread in an even layer on a baking sheet. Bake for 20 to 25 minutes or until beets are soft and roasted.

2. 2

   WHISK: While the beets roast, combine the orange juice, vinegar, honey, and basil. Whisk together well and set aside.

3. 3

   STIR: Remove the beets from the oven. Stir in the spinach and lentils on to the sheet pan. Return to the oven for about 5 minutes or just until the spinach begin to wilt.

4. 4

   Drizzle the orange vinaigrette over the beets, spinach, and lentils. As little or as much as desired and gently toss. Serve warm.