Green Bean, Spinach, Radish & Roasted Beet Salad - The Conservation Foundation

Ingredients

• 1 fresh poblano chile
• 1/8 cup fresh orange juice
• 1/8 cup olive oil
• 1 1/2 teaspoons apple cider vinegar
• 1 garlic cloves
• 1 small beet (washed, leaves removed)
• 1 1/2 teaspoons fresh lime juice
• 3/4 pounds green beans, trimmed, cut diagonally into 1-inch pieces
• 1 1/2 cups torn spinach leaves
• 1/2 small white onion, sliced paper-thin
• 2 to 3 large red radishes (or equivalent daikon/watermelon radishes), sliced paper-thin