Field Salad with Tangerines, Roasted Beets, and Feta

Ingredients

• 2 beets (about 1/2 pound)
• 1/2 teaspoon grated tangerine rind
• 6 cups gourmet salad greens
• 1 cup tangerine sections (about 3 tangerines)
• 1/4 cup (1 ounce) crumbled feta or blue cheese
• 1/4 cup fresh tangerine juice
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard

Preparation

1. Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.
3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.