Roasted Beets and Citrus with Feta
A vibrant salad featuring roasted beets, fresh citrus segments, and creamy feta cheese served on a bed of baby spinach with a citrus-balsamic vinaigrette. Perfect balance of sweet, tangy and salty flavors.
Ingredients
- •3 tablespoons balsamic vinegar
- •2 teaspoons Dijon mustard
- •2 teaspoons finely grated orange peel
- •2 teaspoons finely grated grapefruit peel
- •1 teaspoon honey
- •⅓ cup extra-virgin olive oil
- •4 whole beets
- •1 tablespoon olive oil
- •6 ounces baby spinach
- •2 whole grapefruits
- •2 whole oranges
- •¾ cup crumbled feta cheese
- •¼ cup chopped fresh chives
Cooking Instructions
- 1.
Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
5 min
- 2.
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
100 min
- 3.
Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.
10 min
