| 3 small red beets, peeled and cut into wedges |
| 3 small golden beets, peeled and cut into wedges |
| 1 T. olive oil |
| 1 T. orange juice |
| 1 T. water |
| 1 T. sherry vinegar |
| 1 t. Dijon mustard |
| 1/2 t. black pepper |
| 1/4 t. salt |
| 2 navel oranges, peeled and sliced crosswise into 1/8" slices |
| 6 oz. baby spinach |
| 2 oz. crumbled goat cheese |
Place beets on a roasting pan coated with cooking spray; coat beets with cooking spray. Bake at 450° for 30 minutes or until beets are tender and lightly browned, stirring once. Cool to room temperature (about 20 minutes).
While beets cool, combine oil and next 6 ingredients in a small bowl. Stir well with a whisk.
Combine roasted beets, oranges, and spinach in a large bowl. Add vinaigrette, tossing gently to coat. Divide salad among plates, sprinkle with cheese.
Serves 6.