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Roasted Beets and Citrus with Feta
- 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
Directions:View on Bon Appetit
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