Citrus Beet Salad With Rosemary Vinaigrette

1. 1

   To roast the beet(s), preheat oven to 400 F. Trim off the beat stem and scrub off dirt. Loosely wrap the beet in foil. Roast for 60 minutes or until a fork slides easily into the center of the beet. Remove from oven, unwrap and set aside until cool enough to handle.

2. 2

   Once beet has cooled, slide the skin off using the back of a knife. Slice off top and bottom and chop the beet into small cubes.

3. 3

   To make dressing, whisk all of the dressing ingredients together in a small bowl.

4. 4

   To assemble, layer salad ingredients in a serving bowl and top with dressing.

* Per serving · 4 servings · Values may vary.

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