A Refreshing Citrus-and-Beet Salad Recipe

Directions

1. Preheat the oven to 425 F. Using a sharp knife, slice the peels off of the citrus, reserving 3 slices of the peel. Slice the citrus crosswise into rounds, about ¼” thick, and keep them refrigerated until you are ready to use them.
2. In the center of a sheet of tin foil, place a beet and a slice of citrus peel. Drizzle the beet with olive oil and season it with kosher salt and black pepper. Wrap the foil tightly around the beet, and repeat this step with all of the beets. On a rimmed baking sheet, roast the foil-wrapped beets in the oven for about 45–55 minutes, until they are tender. Let the beets cool completely so you are able to handle them, then peel the skins off.
3. Place a beet and an orange peel in the center of a sheet of foil and drizzle with olive oil. Season with salt and pepper and wrap up the foil tightly. Repeat with all the beets. Roast for about 45–55 minutes. When the beets are tender, let them cool completely. When they have cooled, peel the skins off and slice the beets into rounds, about ¼” thick.
4. In a small bowl, whisk together the shallots, honey, red wine vinegar, olive oil and cinnamon. Arrange the beets and orange slices on a platter and top them with the dressing and microgreens or mint.