Ingredients

  • 12 small beets
  • Freshly ground black pepper
  • 3/4 pound curly leaf spinach (12 cups), stemmed and torn into bite-size pieces
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large red grapefruit
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup red wine vinegar
  • Salt
  • 3 tangerines

Ready In 105 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat the oven to 35
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Step 2

  • Put the beets in a medium baking dish.
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Step 3

  • 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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  • Length: 75 minutes

Step 4

  • Meanwhile, in a small bowl, cover the onion slices with the vinegar.
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Step 5

  • Add a large pinch of salt and mix well.
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Step 6

  • Let stand for about 1 hour.
  • Length: 60 minutes

Step 7

  • 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.
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Step 8

  • In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices.
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Step 9

  • Whisk in the 1/4 cup of olive oil and season with salt and pepper.
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Step 10

  • Put the spinach in a large bowl.
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Step 11

  • Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets.
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Step 12

  • Drizzle the mustard dressing over the salad and toss well.
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Step 13

  • Serve right away.