Citrus & Roasted Beets Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Glistening oranges, tangerines and grapefruit star in this colorful, tangy salad enjoyed by Country Woman Contributing Editor Ann Kaiser on a workday at Showcase of Citrus. Created by Peter Eldridge, who helps manage the market, it's a refreshing mix of bright flavorsâjust add chicken and it's a complete meal. Ingredients:
3 medium fresh beets (about 1 pound) |
8 cups fresh arugula or baby spinach |
1 can (14 ounces) hearts of palm, drained and sliced |
1 medium grapefruit, peeled and sectioned |
1 medium orange, peeled and sectioned |
1 tangerine, peeled and sectioned |
1 cup crumbled goat cheese |
dressing: |
3 tablespoons balsamic vinegar |
4 teaspoons grated orange peel |
2 teaspoons grated tangerine peel |
1 tablespoon orange juice |
2 teaspoons dijon mustard |
2 teaspoons honey |
1/4 cup olive oil |
Directions:
1. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool.
2. Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine peel, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately. Yield: 6 servings.
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