Here is a refreshing summer salad with, golden and red beets, oranges, grapefruit, fennel, nuts, over a bed of mixed greens then topped with a creamy and amazing dijon, apple cider vinegar, and olive oil dressing. This salad is sure to be a crowd pleaser. The combinations of sweet to tart work perfectly in this. Great for a crowd or for dinner. So glad I found this recipe it has everything I love in it..
- Preheat the oven to 400ºF.
- Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool completely.
- Place the mixed greens on a platter then, beets, orange and grapefruit slices, and shaved fennel, then the nuts.
- Whisk together the mustard, vinegar, olive oil, salt, and pepper in a mason jar. Drizzle over the vegetables.
recipe slightly adapted and photo source from:http://www.snixykitchen.com/2013/06/10/roasted-beet-and-citrus-salad-with-mustard-vinaigrette/