Start Of Salad Week - Beet And Orange Salad

A new box has come and the variety is starting to show. After a long cold, wet  winter that brought tons of leafy hearty green the appearance of color and variety is welcome. Hello carrots, favas, and spring onions. Oh and oranges, from Rainbow Valley Orchards. So excited that fruit is going to be appearing. Another surprise that appeared in my mail this week was a new South Central Farms tote bag. It is large and spacious and holds all sorts of fun things, like this weeks delivery of new produce. To see about getting a cool bag or a box of fun spring vegetables and fruit go here.
As the weather is warming up I've decided to make a themed week of salad, mostly because I have lots of lettuce.

The first salad I made is adapted from this recipe for Roasted Beets and Citrus with Feta.  For the salad I used spinach, red romaine, beets, and an orange. I didn't have any feta and used Parmesan, which was good but didn't give the good amount of salty bite that feta has. The dressing was sweeter than I would have liked, but I was still able to taste the Dijon mustard. This salad is also supposed to have grapefruit segments as well, which would have made it even sweeter, but I opted to omit them, replacing them with avocado. We ate this for lunch with a little frozen pizza on the side.

The players

We had a fair amount of leftovers, and ate them the next day. Normally leftover salad doesn't hold up very well but, this one actually tasted great. The dressing lost a little of the sweetness. The lettuce hadn't been totally immersed in dressing and still had a crunch. I also added little goat cheese crumbles which had a nice tang that worked with this beet hued salad of goodness. Make this and enjoy it even more the following day.

This is the salad from the first day, there are oranges in it they all just fell to the bottom. Why does the good stuff always end up under the lettuce?

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