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Citrus & Roasted Beets Salad

 Citrus & Roasted Beets Salad
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.
6 ServingsPrep: 20 min. Bake: 1 hour + cooling

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.

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Citrus & Roasted Beets Salad (continued)

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.