Citrus and Roasted Beet Salad with Honey Vinaigrette

Ingredients 

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

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

• 2 radishes, thinly sliced

• Handful of fresh mint leaves

• ¼ cup olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon honey

• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F.

2. Place the beets in the center of a large piece of foil. Drizzle with olive oil and season with salt and pepper. Wrap each beet bundle tightly to seal. Roast for 40 minutes to 1 hour, depending on their size, until tender.

3. Once the beets are cool enough to handle, peel off the skins and let them cool completely. Slice into ¼-inch-thick rounds and set aside.

4. Using a sharp knife, peel the oranges, removing the pith. Cut into ¼-inch-thick rounds. Place in a bowl, cover, and refrigerate until ready to assemble.

5. Slice the radishes thinly and set aside.

6. For the vinaigrette, whisk together the olive oil, red wine vinegar, and honey until emulsified. Season with salt and pepper to taste.

7. To assemble, arrange the orange slices, roasted beet rounds, and radish slices on a large serving platter. Drizzle with the honey vinaigrette and top with fresh mint leaves.