Roast Beef and Citrus Salad with Mustard Vinaigrette

Ingredients

• 3 small red beets, peeled and sliced into

• 6 wedges each

• 3 small golden beets, peeled

• 4-5 cups mixed greens

• 1 blood orange, peel removed and sliced
  into rounds

• 2 valencia oranges, peel removed and
  thinly sliced into rounds

• 1 ruby red grapefruit, peel removed and
  thinly sliced into rounds

• 1 fennel bulb, shaved

• 2-3 tablespoons pistachios, coarsely
  chopped

• Optional: 2-3 tablespoons micro greens

• 1 tablespoon Dijon or honey mustard

• 1 tablespoon apple cider vinegar

• ¼ cup olive oil plus more for coating the
  beets

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Method

1. Preheat the oven to 200 C / Gas Mark 6

2. Toss the beets in a couple of
   tablespoons of olive oil. Place the
   beets on a foil-lined baking sheet
   and roast for about 45 minutes, or
   until tender when pierced with a fork.
   Let cool.

3. Layer together the mixed greens,
   beets, orange and grapefruit slices,
   and shaved fennel.

4. Whisk together the mustard, vinegar,
   olive oil, salt, and pepper. Drizzle
   over the vegetables.

5. Sprinkle with pistachios and micro greens, and serve.

6. You can serve this as a main in which
   case it will serve 4 or as a side serving in
   which case there will be ample to satisfy 6 people.