Beet & Citrus Salad


Ingredients 

  • 2 medium beets mixed variety , sliced (such as red, gold)

  • 4 oranges mixed variety (such as Cara-Cara, blood orange, or navel)

  • 2 radishes, sliced

  • Handful of fresh mint

  • 1/4 cup olive oil

  • 2 tablespoons of  red wine vinegar

  • 1 tablespoon of honey

Recipe

  1. Preheat oven to 400ยบ.

  2. Place the beets in the middle of a large foil. Drizzle with the olive oil, and season with salt and pepper. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

  3. Using a sharp knife, peel and pith the oranges. Cut into 1/4-inch-thick rounds; place in a bowl, cover and refrigerate.

  4. Slice the radishes.

  5. Once the beets are cooled, slice them into ยผ-inch-thick rounds. Set aside.

  6. For the dressing, whisk the olive oil, red wine vinegar and honey together. Season to taste.

  7. To assemble, arrange the oranges, beets and radishes on a large platter. Drizzle the vinaigrette and top with the fresh mint leaves.