Roasted Beet Citrus Salad
- Preheat the oven to 375°F. Wrap beets individually in aluminum foil and place on a baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped: 50-60 minutes. When cool enough to handle, unwrap beets, rub each with a paper towel to remove their skins, and slice.
- Whisk all the vinaigrette ingredients together in a large bowl.
- Add arugula to the bowl and toss with the dressing. Add the beets, oranges, and grapefruit, and toss a few more times to combine. Top with sliced almonds or pecans, and serve.
Mitra Shir is a nutritionist and foodie who aims to inspire people to prioritize their health and nutrition. Find her simple, tasty recipes on instagram: @nutriholist