Ingredients

• Adapted from Allison Ladman (Associated Press)
• The Halifax Herald, December 10, 2015
• Serves 6
• 4 medium beets (preferably multiple colours)
• 2 cups grapefruit and orange segments
• 2 tablespoons brown sugar
• 3 tablespoons mild extra virgin olive oil
• 2 tablespoons champagne vinegar
• 2 Tbsp maple vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and ground black pepper
• 5 ounces baby kale and or spinach
• 1/2 cup toasted chopped pecans
• 1/4 cup toasted flake pine nuts

Instructions

1. Heat the oven to 350 F.
2. Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.
3. While the beets cool, set the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet. Sprinkle with brown sugar. Broil for 1 1/2 minutes per side.
4. In a large bowl, whisk together the oil, vinegar and mustard. Ad salt and pepper to taste. Toss the greens with the dressing. Arrange salad on a serving platter.
5. Peel the roasted beets and slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens.
6. Sprinkle with the pecans and pine nuts.