Roasted Beets and Citrus with Feta

Ingredients for Roasted Beets and Citrus with Feta

• 45ml balsamic vinegar

• 2 teaspoons Dijon mustard

• 2 teaspoons finely grated orange peel

• 2 teaspoons finely grated grapefruit peel

• 1 teaspoon honey

• 80ml extra-virgin olive oil

• 4 2 1/2-inch-diameter unpeeled beets, tops trimmed

• 1 tablespoon olive oil

• 1 170g bag baby spinach

• 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes

• 2 oranges, all peel and pith cut away, segments cut from between membranes

• 90g crumbled feta cheese (110g)

• 1/4 cup chopped fresh chives

Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.

Preheat oven to 204°C. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.

Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.