Citrus & Roasted Beets Salad

• 3 medium fresh beets (about 1 pound)
• 8 cups fresh arugula or baby spinach
• 1 can (14 ounces) hearts of palm, drained and sliced
• 1 medium grapefruit, peeled and sectioned
• 1 medium orange, peeled and sectioned
• 1 tangerine, peeled and sectioned
• 1 cup crumbled goat cheese
• 3 tablespoons balsamic vinegar
• 4 teaspoons grated orange zest
• 2 teaspoons grated tangerine zest
• 1 tablespoon orange juice
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1/4 cup olive oil

1. Scrub beets and trim tops to 1 in. Wrap in foil; place on a
2. . Bake at 400u0b0 for 1 hour or until tender. Remove foil; allow beets to cool.
3. Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

fresh beets, fresh arugula, hearts of palm, orange, tangerine, goat cheese, balsamic vinegar, orange zest, orange juice, mustard, honey, olive oil

Taken from www.tasteofhome.com/recipes/citrus-roasted-beets-salad/ (may not work)