Roasted Beets and Citrus with Feta

By February 19, 2011Uncategorized

bonappetit.com

Bon Appétit | February 2011

by Myra Goodman and Sarah LaCasse

Vinaigrette:
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons finely grated orange peel
2 teaspoons finely grated grapefruit peel
1 teaspoon honey
1/3 cup extra-virgin olive oil

Salad:
4 2 1/2-inch-diameter unpeeled beets, tops trimmed
1 tablespoon olive oil
1 6-ounce bag baby spinach
2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
2 oranges, all peel and pith cut away, segments cut from between membranes
3/4 cup crumbled feta cheese (4 ounces)
1/4 cup chopped fresh chives

Vinaigrette:

Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
Salad:

Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.

Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

Terra

Author Terra

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