Crisp & Colorful

SPRINGTIME SALAD INSPIRATION

BY JENNIFER BAJSEL

ORANGE & BEET SALAD WITH CITRUS DRESSING

SERVINGS: 4 | PREP: 25 MIN. | COOK: 1 HR. | TOTAL: 1 HR. 25 MIN.

INGREDIENTS: 1 navel orange, supreme | 1 blood orange supreme | 1 large beet, sliced | 1 large golden beet, sliced | 1 pkg. (5 oz.) arugula | 1 shallot | 1 green apple | 4 oz. feta Citrus Vinaigrette: 4 oz. orange juice, divided | 2 oz. extra virgin olive oil | 2 oz. red wine vinegar | 1 Tbsp. honey | 2 tsp. Dijon

DIRECTIONS: PREHEAT oven to 350°. PEEL oranges and pull apart slices. REMOVE tops from beets and place whole in a roasting pan. DRIZZLE with 1 tbsp olive oil and cover with foil. BAKE beets for 1 hour. REMOVE from the oven and cool. PEEL beets and cut them into slices. SLICE the shallot and apple. COMBINE orange juice, remaining olive oil, vinegar, honey and Dijon. TOSS arugula with vinaigrette in a medium bowl. PUT on a serving plate. ADD oranges, beets, shallots, and apple slices. DRIZZLE with more vinaigrette and top with feta.

TIPS & TRICKS: To supreme oranges, slice off top and bottom and cut away peel to expose juicy flesh. Slice in between membranes into segments.