Roasted Beet & Citrus Salad

Preheat oven to 425F. Place the beets on a large piece of tin foil. Drizzle with 1 tsp of the oil and ½ tsp of the salt and wrap foil tightly around beets. Place on a baking sheet. Toss the carrots with the remaining 1 tsp of the oil and add to the baking sheet. Roast the beets and carrots for 30 minutes or until they are just cooked through (a knife inserted in the beets will not meet any resistance and the carrots will be crisp-tender). If a knife cannot be easily inserted, roast for another 15 minutes. Set the beets and carrots aside to cool.

Meanwhile, combine the orange zest, honey, remaining ¼ cup olive oil and remaining ¼ teaspoon salt in a jar. Cover with the lid and shake vigorously to combine.

Peel the beets when they are cool enough to handle. Cut into wedges. Peel and slice the carrots into French fry shaped pieces (about ½’’ x ½’’ x 3’’). Toss the beets with the carrots, citrus segments and dressing.

Note: To segment a citrus fruit, slice the top and bottom off of an orange, grapefruit or lemon. Turn the fruit onto one of its two flat surfaces and carefully remove the peel and white pith with your knife. Working over a bowl, cut away the segments from in between the membranes of the fruit. Squeeze any juice from the fruit into the bowl.