Gingered Spinach Salad with Lime Vinaigrette
2 small beets, roasted until tender, cooled and sliced or cut into wedges
6 cups baby spinach
2 medium oranges, peeled and cut into sections
red onion rings, optional
Make a regular vinaigrette using lime juice as the acid. Add in 1-2 teaspoons freshly grated ginger and a dash of paprika. Taste and play with seasonings. If it is too tangy, add a splash of honey.
Arrange spinach on a salad plate, top with beets and oranges slices. Drizzle dressing over salad and if desired, garnish with toasted nuts or seeds. Serves 4.
And speaking of gorgeous seasonal beauty, here is my maple tree in all its glory!