Cookbook

Drizzle the beets in olive oil. Wrap in foil and roast at 400 F 45' - 1h.

Wash and dry the spinach leaves and place them in a large bowl. Cut the ends off the oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individua segments and releasing them from the white membrace. Catch the juice in the bowl. Place the segments in the bowl with the spinach. Combine the reserved orange juice and vinegar in a small. Slowly pour in the oil while whisking until the dressing is well blended. Season.

When the beets are cool enough to handle, slip their skins off and cut them into quarters and then 8ths. Add them to the bowl with the greens and oranges. Toss the salad with the desired amount of dressing. Adjust seasoning, garnish each salad with toasted walnuts and avodado.

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