Name: Roasted Beet and Orange Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1 large beet; 1 Tablespoon olive oil (I used a blood orange infused olive oil from Queen Creek Olive Mill); 2 large oranges (peeled and sectioned); 4 ounces feta (crumbled); 1/2 cup pecans; 3 cups spring mix; 1 teaspoon lemon zest; 1 Tablespoon lemon juice; 1 Tablespoon honey (I used an orange blossom infused honey); 1/2 cup olive oil (I used a blood orange infused olive oil from Queen Creek Olive Mill); 1/2 teaspoon salt; 1/4 teaspoon pepper