Roasted Beet And Citrus Salad

• 1 1/2 pounds small golden beets
• Cooking spray
• 1/4 cup orange juice
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 cups mixed salad greens
• 3 cups chopped beet greens (about 3 ounces)
• 1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines)
• 2 tablespoons shaved fresh Parmesan cheese
• 1 tablespoon coarsely chopped walnuts, toasted

1. Preheat oven to 400u0b0.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400u0b0 for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.
3. Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

golden beets, cooking spray, orange juice, cider vinegar, olive oil, honey, salt, freshly ground black pepper, garlic, mixed salad greens, beet greens, tangerine, parmesan cheese, walnuts

Taken from www.myrecipes.com/recipe/roasted-beet-citrus-salad (may not work)