Ingredients

  • 8 cups fresh arugula or baby spinach
  • 3 tablespoons balsamic vinegar
  • 3 medium fresh beets (about 1 pound)
  • 2 teaspoons Dijon mustard
  • 1 cup crumbled goat cheese
  • 1 medium grapefruit, peeled and sectioned
  • 1 can (14 ounces) hearts of palm, drained and sliced
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • 1 medium orange, peeled and sectioned
  • 1 tablespoon orange juice
  • 4 teaspoons grated orange peel
  • 1 tangerine, peeled and sectioned
  • 2 teaspoons grated tangerine peel

Ready In 80 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet.
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Step 2

  • Bake at 400° for 1 hour or until tender.
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  • Length: 60 minutes

Step 3

  • Remove foil; allow beets to cool.
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Step 4

  • 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.
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Step 5

  • Whisk the vinegar, orange and tangerine peel, orange juice, mustard and honey; gradually whisk in oil.
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Step 6

  • Drizzle over salads.

Step 7

  • Serve immediately.