Citrus & Roasted Beets Salad
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
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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