Visually sensational and wonderfully balanced, this salad is a showstopper. The colors are bold and vibrant and the flavors are equally as dramatic. Take care to store beets separately because they tend to bleed onto everything, coloring the other items pink. You can prepare them up to three days ahead of time, but place them on the salad just before serving.
2 golden beets
2 red beets
⅓ cup + 2 tablespoons extra-virgin olive oil, divided
2 tablespoons Tuscanini balsamic vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey
1 teaspoon whole-grain mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups baby spinach (or any mixture of greens)
1 cup arugula
1 cup (1 small head) radicchio, cored and sliced
2 medium navel or blood oranges
1 pink grapefruit
½ fennel bulb, thinly sliced
¼ cup pomegranate seeds
¼ cup toasted pistachios
1. Preheat oven to 425°F. Line a baking sheet with foil. Peel golden and red beets and place on baking sheet. Drizzle with 2 tablespoons olive oil. Roast for 40-45 minutes until golden brown and soft enough to slice. Set aside and cool.
2. In a small bowl, whisk balsamic vinegar, orange juice, honey, mustard, salt and pepper. While whisking, slowly drizzle in remaining ⅓ cup olive oil until emulsified.
3. Peel oranges and grapefruit, removing peel and white pith; cut crosswise into ⅛-¼-inch-thick slices. Slice beets into equal slices. Arrange spinach, arugula, and radicchio leaves on a large round platter. Place orange and grapefruit slices, beets, and fennel slices atop mixed greens in a decorative pattern. Sprinkle with pomegranate seeds and pistachios. Drizzle with dressing.