Citrus & Roasted Beets Salad Recipe

Citrus & Roasted Beets Salad Recipe photo by Taste of Home

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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 flavors—just add chicken and it's a complete meal.

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Citrus & Roasted Beets Salad Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 6 Servings

20 60 80

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

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.
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.

Nutritional Facts 1 serving equals 223 calories, 14 g fat (4 g saturated fat), 23 mg cholesterol, 319 mg sodium, 21 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Citrus & Roasted Beets Salad in Country Woman June/July 2011