Winter Citrus and Roasted Beet Salad
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.