Roasted Beet Salad Stacks

Roasted Beet Salad Stacks

Refreshing orange, lemon and lime juices come together to dress sweet roasted beets, hearty spinach and creamy goat cheese. Kids will have fun transforming the roasted beet slices into characters using cookie cutters, before building their own, unique salad stack. This recipe comes to us from Amy Deline, The Gourmand Mom.

Adult:  Preheat an oven to 350 degrees. Cut off the top and bottom of each beet and wrap with tin foil. Transfer the beets to a baking dish and place in the oven. Roast for 1-2 hours, depending on the size of the beets, or until they are easily pierced with a knife. Set aside to cool. When the beets have cooled, remove their skins using a knife. Cut into slices 1/4-1/2-inch thick.

Kid: 
 Juice the lemon, orange and lime, strain and set aside in a medium bowl.

Together:  Whisk the honey, mustard, shallot and olive oil together with the citrus juices. Season with salt and pepper to taste and add additional olive oil if desired. Toss the spinach with the citrus honey dressing to taste. Divide the spinach onto 8 plates.

Kid: 
 Place the beet slices in a single layer on a cutting board. Make shapes with the beets using your favorite cookie cutters. Build a tower on every bed of spinach by alternating roasted beet slices, crumbled goat cheese and walnuts.  Enjoy!

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