Slowly roasted beets are the star in this hearty winter salad. The fresh fruit segments compliment the splash of citrus in the dressing. I always try to find uses for the peel and zest—seems silly to waste all that concentrated flavor! When I can find good ones, sliced strawberries make a great addition. A delightful balance between tangy and sweet, this salad is pleasant as a starter, but also perfect on its own.
6 ounces fresh baby spinach, or mixed greens
5 beets, about 2-inches in diameter
2 oranges, peeled and segmented
2 teaspoons orange zest
1 pink grapefruit, peeled and segmented
2 teaspoons grapefruit zest
¾ cup crumbled feta cheese
2 teaspoons Dijon mustard
2 teaspoons honey
3 tablespoons balsamic vinegar
1/3 cup olive oil plus 1 tablespoon
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400° F. Toss beets with olive oil. Wrap beets in a foil pouch and place directly on oven rack. Roast for about an hour, until beets are tender.
Remove from oven and carefully open pouch. Let beets cool for 20-30 minutes.
Meanwhile, whisk together balsamic vinegar, mustard, zest and honey in a small bowl. Slowly add olive oil, whisking continuously, until well combined.
Peel beets by gently rubbing off their skins. Cut into wedges and season with salt and pepper.
In a large bowl, combine spinach and beets with fruit segments. Toss with vinaigrette and top with crumbled feta.