Kosher salt and freshly cracked black pepperto taste
4teaspoonsextra virgin olive oildivided
¼cuptoasted cashewscoarsely chopped
Preheat oven to 350 degrees F.
Wrap the beets in foil; place on a small baking pan. Bake until a toothpick pokes into the beet easily, about 1 hour. Carefully unwrap the beets and allow them to cool for about 15 minutes.
Rinse and drain beet greens, leaving a little water still clinging to them; set aside.
Trim off the root and stem. Use a paper towel to rub the skins off. Slice the beets into ⅛-inch slices.
Grate ½ teaspoon zest from 1 tangelo. Peel the tangelo, making sure to remove most of the white pith as possible; Using a knife, turn the tangelo on its side and cut into slices against the segments; set aside.
In a medium bowl, combine the zest with vinegar, orange juice, mustard, a pinch of sugar and season with salt and pepper, to taste. Whisk in the oil.
Divide the spinach and or beet greens among 2 salad plates. Top with the beets, tangelo slices, feta, and cashews.
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