Roasted Beet and Citrus Salad

Ingredients

Beets

4 medium, scrubbed and trimmed

Olive oil

1/4 cup, divided

Salt

1 teaspoon, divided

Pepper

1/4 teaspoon, to taste

Red wine vinegar

2 tablespoons

Honey

1 tablespoon

Dijon mustard

1 teaspoon

Mixed salad greens

6 cups, washed and dried

Oranges

2, peeled and segmented

Grapefruits

1, peeled and segmented

Feta cheese

1/2 cup, crumbled

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges.
3. In a large bowl, combine the roasted beet wedges, orange segments, grapefruit segments, and mixed salad greens.
4. To prepare the vinaigrette, whisk together 1/4 cup of olive oil, red wine vinegar, honey, Dijon mustard, 1/2 teaspoon of salt, and pepper in a small bowl until well combined.
5. Drizzle the vinaigrette over the salad mixture and toss gently to combine, ensuring everything is evenly coated.
6. Top the salad with crumbled feta cheese before serving.