Roasted Beets and Citrus with Feta

• 3 tablespoons balsamic vinegarbalsamic-vinegar
• 2 teaspoons Dijon mustarddijon-mustard
• 2 teaspoons finely grated orange peelorange
• 2 teaspoons finely grated grapefruit peelgrapefruit
• 1 teaspoon honeyhoney
• 1/3 cup extra-virgin olive oilolive-oil
• 4 2 1/2-inch-diameter unpeeled beets, tops trimmed
• 1 tablespoon olive oilolive-oil
• 1 6-ounce bag baby spinachspinach
• 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranesgrapefruit
• 2 oranges, all peel and pith cut away, segments cut from between membranesorange
• 3/4 cup crumbled feta cheese (4 ounces)
• 1/4 cup chopped fresh chiveschive

1. 01Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
2. 02Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
3. 03Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

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