- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated grapefruit peel
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 4 2 1/2-inch-diameter unpeeled beets, tops trimmed
- 1 tablespoon olive oil
- 1 6-ounce bag baby spinach
- 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
- 2 oranges, all peel and pith cut away, segments cut from between membranes
- 3/4 cup crumbled feta cheese (4 ounces)
- 1/4 cup chopped fresh chives
- Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
- Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
- Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.