I love the combination of roasted beets and oranges. Beets are earthy and hearty by themselves, but adding juicy oranges balances the salad by adding sweetness, brightness and acidity.
My go-to starter salad when hosting dinner at our house is baby spinach, roasted beets, orange wedges, goat cheese and walnuts. I top it off with my orange vinaigrette and it’s done.
A vinaigrette should have 3 parts oil and 1 part acidity. This can vary a bit, but it’s one of those ratios that holds up in most cases. Oils could include plant-based oil, such as olive, sunflower,
From there, you can do a variety of add-ins or combinations (thyme, parsley, tarragon, basil, mint – honey, maple syrup – mustard – so many options).