📖 Instructions

1. Prepare the beets: First, preheat your oven to 400°F (200°C). While the oven is heating, grab your beets. Give them a good scrub under cold running water to remove any dirt. Don't worry about peeling them yet; it's much easier after they're roasted. Trim off the leafy tops and the root ends.
2. Roast the beets: Place the cleaned and trimmed beets in a large bowl. Drizzle them generously with 1-2 tablespoons of olive oil. Sprinkle with a good pinch of salt and black pepper. Toss everything together until the beets are evenly coated. Lay the beets in a single layer on a baking sheet. You can line the sheet with parchment paper or foil for easier cleanup. Roast for 30-50 minutes, depending on their size. Smaller beets will be ready sooner, while larger ones might take closer to an hour. You'll know they're done when they are tender enough to be pierced easily with a fork.
3. Cool and peel: Once roasted, remove the beets from the oven and let them cool enough to handle. Once cool, the skins should slip off quite easily. You can use your fingers or a paper towel to rub them off. If a spot is stubborn, a small paring knife can help. Once peeled, cut the beets into bite-sized wedges or cubes, however you like 'em. Set them aside.
4. Make the citrus dressing: While the beets are roasting or cooling, prepare your dressing. In a small bowl or a jar with a tight-fitting lid, combine the juice of one orange and one lemon. Add 2 tablespoons of extra virgin olive oil, 1 teaspoon of Dijon mustard, 1/2 teaspoon of honey or maple syrup (for a touch of sweetness), and a pinch of salt and pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. Taste and adjust seasonings if needed – maybe a bit more lemon for tang, or a touch more honey.
5. Assemble the salad: In a large serving bowl, combine the cooled and cut roasted beets with 4-5 cups of mixed greens. If you're using goat cheese or crumbled feta, add it now. Drizzle about half of the citrus dressing over the salad. Gently toss to coat all the ingredients evenly. You don't want to drown the salad, so start with less dressing and add more if you think it needs it.
6. Garnish and serve: Transfer the salad to individual plates or serve directly from the bowl. Garnish with fresh herbs like chopped parsley or dill, and perhaps a few segments of fresh orange or grapefruit for an extra pop of color and flavor. Serve immediately and enjoy your vibrant creation!