Roasted Beets and Citrus with Feta

Ingredients

• 6 ounce baby spinach 
• 3 tablespoons balsamic vinegar 
• 10 inch beets trimmed unpeeled
• 2 teaspoons dijon mustard 
• 4 ounces feta cheese crumbled
• 0.3 cup chives fresh chopped
• 2 teaspoons lime finely grated
• 2 small grapefruit 
• 1 teaspoon honey 
• 1 tablespoon olive oil 
• 2 teaspoons orange zest finely grated
• 2  cranberry-orange relish 

Equipment

• bowl
• oven
• whisk
• aluminum foil

Directions

1. Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
2. 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.
3. Sprinkle with salt and pepper.
4. Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates.
5. Add beets and citrus segments to same bowl.
6. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives.
7. Serve, passing any remaining vinaigrette.