This Roasted Beet and Citrus Salad is a little touch of sunshine on your table. Packed with phytochemicals and vitamin C, you can be happy about serving this salad!
Scrub beets, drizzle with olive oil and wrap in 2 separate foil packs (red beets together and gold beets together, so the colors don’t run together)
Place foil packs in preheated oven and roast for 1 hour, until fork tender.
While beets are roasting, make dressing by mixing all dressing ingredients in a mason jar or in a blender. Use one of the 3 blood oranges to make the dressing.
On a platter arrange spring mix. On top of greens, layer beets and oranges.
Serve with Blood Orange Vinaigrette dressing.
Keep the beets separated by color as you are working (the red beets will run all over and make your salad not quite as pretty...) I put my red beets as the first layer, but they would make a pretty contrast on top as well.
Roasted beets can be made ahead of time and kept in the refrigerator until you are ready to use them.
If you don't like goat cheese, a good salty crumbled feta cheese would also be delicious.