Roasted Beets and Citrus with Feta

Prep Time: 20 Minutes

Cook Time: 90 Minutes

Ready In: 110 Minutes

Servings: 4

Ingredients:

3 tablespoons balsamic vinegar

2 teaspoons dijon mustard

2 teaspoons finely grated orange peel

2 teaspoons finely grated grapefruit peel

1 teaspoon honey

1/3 cup extra-virgin olive oil

4 2 1/2-inch-diameter unpeeled beets, tops trimmed

1 tablespoon olive oil

1 6-ounce bag baby spinach

2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes

2 oranges, all peel and pith cut away, segments cut from between membranes

3/4 cup crumbled feta cheese (4 ounces)

1/4 cup chopped fresh chives

Directions:

1. Vinaigrette: Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
2. Salad: 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.
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.

By RecipeOfHealth.com