Ingredients
3 medium fresh beets (about 1 pound)8 cups fresh arugula or baby spinach1 can (14 ounces) hearts of palm, drained and sliced1 medium grapefruit, peeled and sectioned1 medium orange, peeled and sectioned1 tangerine, peeled and sectioned1 cup crumbled goat cheeseDRESSING:3 tablespoons balsamic vinegar4 teaspoons grated orange zest2 teaspoons grated tangerine zest1 tablespoon orange juice2 teaspoons Dijon mustard2 teaspoons honey1/4 cup olive oil
Preparation
Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool.
Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.
