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Spinach Salad w/ Citrus and Roasted Beets
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Brief Description
Excellent salad option
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Main Ingredient
Beets, Curly leaf spinach
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Category: Salads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Oct 07, 2012
Number of Servings:
Ingredients:
- 12 whole - Small beets
- 1/4 cups - Extra-virgin olive oil, plus more for drizzling
- 1/2 whole - Small red onion Very thinly sliced
- 1/4 cups - Red wine vinegar
- - Salt, to taste
- 3 whole - Tangerines
- 1 whole - Large red grapefruit (or orange)
- 1 1/2 tablespoons - Dijon mustard
- - Freshly ground black pepper, to taste
- 3/4 pounds - Curly leaf spinach (12 C) Stemmed and torn into bite-sized pieces
Directions:
1. Heat oven to 350. Put beets in a medium baking dish. Drizzle lightly w/ olive oil and rub to coat the beets. Cover w/ foil and bake for about 1 hour and 15 min., until beets are tender. When beets are cool enough to handle, peel and quarter them.
2. Meanwhile, in a small bowl, cover onion slices with vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
3. Using a sharp knife, peel tangerines and grapefruit (orange), removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
4. In a small bowl, whisk mustard w/ 3 T of vinegar from the onion slices. Whisk in the 1/4 C of olive oil and season w/ salt and pepper.
5. Put spinach in a large bowl. Drain onion slices and add to spinach along w/ the tangerine, grapefruit (orange) and beets. Drizzle mustard dressing oer the salad and toss well. Serve right away.
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