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Roasted Beets and Citrus with Feta

Name: Roasted Beets and Citrus with Feta
Ingredients: 3 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons finely grated orange peel; 2 teaspoons finely grated grapefruit peel; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; 4 2 1/2-inch-diameter unpeeled beets, tops trimmed; 1 tablespoon olive oil; 1 6-ounce bag baby spinach; 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes; 2 oranges, all peel and pith cut away, segments cut from between membranes; 3/4 cup crumbled feta cheese (4 ounces); 1/4 cup chopped fresh chives

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
2.
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
3.
Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

Recipes sourced from Epicurious.com.

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