Roasted Beet and Citrus Salad

The sweet flavors of roasted beets and tangerines balance the earthy flavor of the beet greens.
1 1/2 pounds beets
Cooking spray
1/4 cup orange juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups mixed salad greens
3 cups chopped beet greens
1 1/2 cups tangerine or orange sections, halved crosswise (about 8 tangerines)
2 tablespoons shaved fresh Parmesan cheese
1 tablespoon coarsely chopped walnuts, toasted

Preheat oven to 400°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half. Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

Courtesy of Cooking Light