Peel oranges, and cut each crosswise into 5 slices.
Place spinach on a large platter. Spoon beets onto spinach, and arrange orange slices on beets. Heat oil in a nonstick skillet over medium-high heat. Add shallots, and sauté 1 minute or until tender. Stir in vinegar and pepper; drizzle over salad. Sprinkle salad with chives and walnuts.
Oh this was absolutely amazing. I love beets so anything that dresses them up a bit is just a plus. I used an orange muscat champagne vinegar since I did not have any raspberry vinegar on hand. I served it with a broiled lime-orange zested Pacific Rockfish. Super tasty!
Delicious. However, this makes a TON of salad. I had never worked with beets before and didn't realize how much it would make. It filled an entire 9" casserole dish. I ate it for several nights, but ended up throwing away about 1/3 of it.
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