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Winter Citrus and Roasted Beet Salad

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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Salad
Servings 4

Ingredients
  

For the Salad

  • 6-8 cups Boston lettuce
  • 2 beets roasted and cooled
  • 1 blood orange peeled and sectioned – reserve the juices for the dressing
  • 1 grapefruit peeled and sectioned
  • 1 orange peeled and sectioned
  • ¼ red onion thinly sliced
  • Fresh parmesan shaved using a vegetable peeler

For the Dressing

  • ¼ cup citrus juices – I squeeze the skin of the peeled citrus to get the juices
  • 1 tbsp red wine vinegar
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • ¼ cup olive oil
  • Salt & Pepper to taste

Instructions
 

  • To roast the beets, peel and cut in cubes. Place on a cookie tray, drizzle with olive oil, salt, pepper and fresh herbs (thyme & rosemary. Bake at 425 until the beets are fork tender. Set aside and cool. Combine all the ingredients together in a large bowl. Lightly toss with dressing and divide among 4 plates. Top with fresh parmesan shavings and serve immediately.