Roasted Beet, Ruby Grapefruit And Walnut Salad

1. 1

   For the dressing, whisk orange juice, mustard, vinegar and 1/3 cup oil in a small bowl.

2. 2

   Preheat the oven to 425u00b0F. Place the beets in a shallow roasting pan; toss with 2 tbsp oil. Roast for 25-30 mins or until tender. Cool

3. 3

   Toast walnuts in a small baking pan in oven with beets for 5 mins. Cool.

4. 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. 5

   Arrange the spinach on a platter. Top with beets, grapefruit slices and walnuts. Drizzle with dressing and finish with fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.