Roasted Beet, Ruby Grapefruit And Walnut Salad - cooking recipe

Ingredients

3 tbsp fresh orange juice
2 tbsp wholegrain mustard
2 tbsp apple cider vinegar
1/3 cup plus 2 tbsp olive oil
3 large beets, peeled and cut into wedges
1/2 cup chopped walnuts
1 None ruby grapefruit
1 pkg (16 oz) baby spinach leaves
None None Flat-leaf parsley, to garnish (optional)

Preparation

For the dressing, whisk orange juice, mustard, vinegar and 1/3 cup oil in a small bowl.
Preheat the oven to 425\u00b0F. Place the beets in a shallow roasting pan; toss with 2 tbsp oil. Roast for 25-30 mins or until tender. Cool
Toast walnuts in a small baking pan in oven with beets for 5 mins. Cool.
Slice each end off the grapefruit. Use a sharp knife to remove the peel and pith in vertical strips, leaving behind a whole peeled fruit. Slice thinly into rounds and set aside.
Arrange the spinach on a platter. Top with beets, grapefruit slices and walnuts. Drizzle with dressing and finish with fresh parsley.