Blue Jay & Roasted Beet Salad with Orange Vinaigrette

A simple and seasonal vegetarian salad can be tonight’s dinner plan! This one featuring The Blue Jay and roasted red beets is packed with flavor. The orange vinaigrette pairs perfectly with the earthy beets and salty blue, and the pepitas add a satisfying crunch.

makes about 2 servings

What You’ll Need:

• 3 medium beets

• Olive oil

• 2-3oz The Blue Jay, crumbled

• 4 cups mixed greens

• Pepitas to garnish

For the Vinaigrette:

• 1/4 cup olive oil

• 2 tablespoons orange juice

• 1 tablespoon red wine vinegar

• 1 teaspoon dijon

• Salt and pepper to taste

 Directions:

1. Preheat your oven to 375°F.

2. Trim the greens from the beets and scrub them clean with a vegetable brush. Drizzle each beet with olive oil, wrap individually in foil, and place in a roasting dish or pie pan. Roast in the oven for 35 minutes to 1 hour, depending on the size of the beets.

3. Meanwhile, wash your greens and make the vinaigrette. To do so, add all vinaigrette ingredients to a mixing bowl or liquid measuring cup (for easy dressing later on) and whisk to combine.

4. Remove the beets from the oven, testing their doneness by gently squeezing—like you would a baked potato. Let cool before peeling.

5. Assemble the salad. Divide the greens between two bowls, top with the beets, the vinaigrette, the crumbled blue cheese, and a sprinkle of pepitas. Enjoy!