Roasted Beet & Citrus Salad

This salad is inspired by seasonal produce! It’s refreshing, tangy, and a welcome burst of color in the midst of a bleak winter. I planned to use a few more types of citrus, but they weren’t ripe enough in time. I’d suggest playing around by adding different types of oranges, grapefruit, or even a pomelo. Either way, you’re going to have a balanced salad with the earthiness from the beets. The maple lime dressing brings everything together and I love to garnish with nuts for a nice crunch. This is a great salad to have on hand throughout the week to use as a quick, nutritious side.

Ingredients

• 4 small beets, washed and peeled

• 1-2 t olive oil

• ¼ t salt

• 5-6 small clementines, peeled 

• 2 T olive oil

• 1 T maple syrup

• Juice from 2 lime wedges

• Salt and pepper, to taste

• For garnish:

• Pistachios, chopped

• Microgreens 

Directions

1. Preheat oven to 400°F.

2. Peel clementines and set aside.

3. Cube beets and toss with olive oil and salt. Roast for 30-40 minutes, or until soft. Once fork tender, let cool. 

4. While beets cool, make the dressing. Whisk olive oil, maple syrup, and lime juice with seasonings until emulsified. It should be light and a bit tangy from the lime. Taste and adjust. 

5. Combine beets and citrus and toss in the dressing. 

6. Garnish with pistachios and microgreens.