Name: Spinach Salad with Citrus and Roasted Beets
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 12 small beets; 1/4 c. extra-virgin olive oil; extra-virgin olive oil; 1/2 small red onion; 1/4 c. red wine vinegar; salt; 3 tangerines; 1 large red grapefruit; 1 1/2 tbsp. Dijon mustard; Freshly ground black pepper; 3/4 lb. curly leaf spinach

Step 1Preheat the oven to 350 degrees F. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.

Step 2Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.

Step 3Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

Step 4In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.

Step 5Put the spinach in a large bowl. Drain the onion slices and add to the spinach along with the tangerine, grapefruit, and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.

Spinach Salad with Citrus and Roasted Beets

Ingredients

Directions

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