Beet & Citrus Spring Salad

Ingredients:
4 whole beets (look for beets in different colors for interest)
Spring mix and romaine lettuce prepared for salad
8 oz crumbled feta cheese
1 can mandarin oranges
1 cucumber peeled and sliced thin

Directions:
Wash and place beets on a sheet of tin foil, sprinkle with olive oil and sea salt. Wrap foil around beets and roast in the oven for 1 hour at 400 degrees. Let cool and peel beet skins, place in bowl and refrigerate overnight.

Just before serving, place lettuces in bowl. Slice beets into medium slivers or slices and place over lettuce. Scatter feta cheese on top and garnish with mandarin orange and cucumber slices. Pour dressing over and serve with reserve dressing on the side.

Citrus Dressing

Ingredients:
1 orange
1 lemon
1 cup olive oil
1/3 cup balsamic vinegar
salt & pepper
1 teaspoon Dijon mustard
3 pearl onions chopped fine
1 tablespoon honey or maple syrup

Directions:
Place oil in bowl, squeeze juice from lemon and orange into oil, add vinegar, mustard, chopped onions, honey, salt & pepper (to taste) and whisk until incorporated. Pour over salad immediately, or if done ahead, re whisk prior to serving.