Roasted Beet, Ruby Grapefruit And Walnut Salad

• 3 tbsp fresh orange juice
• 2 tbsp wholegrain mustard
• 2 tbsp apple cider vinegar
• 1/3 cup plus 2 tbsp olive oil
• 3 large beets, peeled and cut into wedges
• 1/2 cup chopped walnuts
• 1 None ruby grapefruit
• 1 pkg (16 oz) baby spinach leaves
• None None Flat-leaf parsley, to garnish (optional)

1. For the dressing, whisk orange juice, mustard, vinegar and 1/3 cup oil in a small bowl.
2. Preheat the oven to 425u0b0F. Place the beets in a shallow roasting pan; toss with 2 tbsp oil. Roast for 25-30 mins or until tender. Cool
3. Toast walnuts in a small baking pan in oven with beets for 5 mins. Cool.
4. Slice each end off the grapefruit. Use a sharp knife to remove the peel and pith in vertical strips, leaving behind a whole peeled fruit. Slice thinly into rounds and set aside.
5. Arrange the spinach on a platter. Top with beets, grapefruit slices and walnuts. Drizzle with dressing and finish with fresh parsley.

orange juice, wholegrain mustard, apple cider vinegar, olive oil, beets, walnuts, ruby grapefruit, baby spinach leaves, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33153 (may not work)