Spinach Salad with Citrus and Roasted Beets

Name: Spinach Salad with Citrus and Roasted Beets
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 12 smalls beets; 8 servings Freshly ground black pepper; 3 liters 3/4 pound curly leaf spinach , stemmed and torn into bite-size pieces; 2 Tbsps Dijon mustard; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 large red grapefruit; 1 smalls red onion, very thinly sliced; 59 milliliters red wine vinegar; 8 servings Salt; 3 tangerines

Need a gluten free, primal, and whole 30 side dish? Spinach Salad with Citrus and Roasted Beets could be an excellent recipe to try. This recipe serves 8. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 182 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of grapefruit, tangerines, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Preheat the oven to 35

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Oven

Put the beets in a medium baking dish.

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Beet

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Baking Pan

Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.

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Olive Oil

Beet

Dry Seasoning Rub

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Oven

Aluminum Foil

Meanwhile, in a small bowl, cover the onion slices with the vinegar.

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Vinegar

Onion

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Bowl

Add a large pinch of salt and mix well.

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Salt

Let stand for about 1 hour.

Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

Ingredients you will need

Grapefruit