Beet and Citrus Salad with White Balsamic Vinaigrette

Ingredients:

• 2 medium red beets, tops trimmed
• 1 golden beet, top trimmed
• 1 candy-striped beet, top trimmed*
• 3 oranges
• 1/3 cup red onion, thinly sliced
• 1/2 small fennel bulb, thinly sliced
• 1/4 cup white balsamic vinegar
• 1/3 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried or fresh tarragon
• 3 cups spinach
• 3 cups arugula
• 2 cups baby lima beans (canned or frozen)
• 1/4 cup walnut halves
• 2 ounces goat cheese

*If you are unable to find golden or candy-striped beets, feel free to substitute any beets equivalent to 4 beets.

Directions:

1. Preheat oven to 400 F.
2. Wash and wrap beets individually in foil, and place on rimmed baking sheet.
3. Roast until tender, about 45-60 minutes.
4. Meanwhile, prepare the dressing in a small bowl. Whisk together the white balsamic vinegar, olive oil, salt, pepper, and tarragon. Set aside.
5. Peel cooled beets and cut into thin rounds.
6. Cut all outer peel and white pith from oranges; discard. Cut oranges into thin rounds.
7. In a large bowl, mix the spinach and arugula together.
8. Add the beets, oranges, and lima beans.
9. Add the fennel and red onion to the salad.
10. Top with walnuts and goat cheese and drizzle the dressing over the top, mixing to incorporate.

Yield:

4 servings