Name: Citrus & Roasted Beets Salad
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings
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 zest; 2 teaspoons grated tangerine zest; 1 tablespoon orange juice; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1/4 cup olive oil

Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida

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Citrus & Roasted Beets Salad

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Yield:6 servings

Prep:20 min

Cook:1 hour

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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 zest
2 teaspoons grated tangerine zest
1 tablespoon orange juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup olive oil

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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 zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.