3small red beets, peeled and sliced into 6 wedges each
3small golden beets, peeled
4-5cupsmixed greens
1blood orange, peel removed and sliced into rounds
2valencia oranges, peel removed and thinly sliced into rounds
1ruby red grapefruit, peel removed and thinly sliced into rounds
1fennel bulb, shaved
2-3tablespoonspistachios, coarsely chopped
Optional: 2-3 tablespoons microgreens
1tablespoondijon or honey mustard
1tablespoonapple cider vinegar
¼cupolive oil plus more for coating the beets
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
INSTRUCTIONS
Preheat the oven to 400ºF.
Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool.
Layer together the mixed greens, beets, orange and grapefruit slices, and shaved fennel.
Whisk together the mustard, vinegar, olive oil, salt, and pepper. Drizzle over the vegetables.
Sprinkle with pistachios and microgreens, and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.