Roasted Beet Citrus Salad
- Roast the beets: Preheat the oven to 375°F. Wrap beets individually in aluminum foil and place on a baking sheet lined with parchment paper. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped: 50 to 60 minutes. When cool enough to handle, unwrap beets, rub each with a paper towel to remove skins, and slice.
- Mix all the vinaigrette ingredients in a large bowl.
- When ready to serve, add arugula to the bowl and toss to fully coat with the dressing. Add the sliced beets, oranges, and grapefruit, and toss a few more times to combine. Top with almond or pecan slices, and enjoy!
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