Spinach salad with blood oranges and roasted veggies

Cook 25 min·VEGAN

Vegan spinach salad with roasted beets, blood oranges and avocado on a dark plate

Ingredients

2 red beets
3 carrots
1 Tbsp olive oil
1 Tbsp maple syrup
salt
pepper
fresh thyme
zest of 1 organic orange
2 blood oranges
3 Tbsp hazelnuts roasted
1/2 Avocado
100 gr (3.5 oz.) spinach (2-3- hand full)
vegan goat cheese (e.g. from New Roots)

Dressing:

50 ml (1/4 cup) Balsamic vinegar
100 ml (1/2 cup) olive oil
1 Tsp mustard
1 tsp maple syrup
1 tsp lemon juice
salt
pepper

Instructions

1.Preheat the oven to 200 C (400 F)
2.Peel the beets and carrots and cut into cubes
3.Mix in a bowl with the oil, maple syrup, salt, pepper, fresh thyme and orange zest
4.Add to a baking pan and roast for 25 minutes
5.Cut the avocado and blood orange in slices/rings
6.Wash the spinach and add to a plate with the veggies and oranges
7.Sprinkle with the vegan cheese and the hazelnuts

Dressing:

1.Add all ingredients into a jar and shake well
2.Pour over the salad and enjoy

Notes

Tip from my kitchen: roast the beets and carrots ahead and let them cool a little, so the spinach stays crisp when you plate the salad. The dressing keeps in a sealed jar for a good week in the fridge, so I usually make a double batch. Out of blood orange season use regular oranges, and for a lighter version simply leave out the avocado and cheese.