Roasted Beets-Citrus Salad with Quark Dressing

Instructions

1. Heat oven to 400°F.
2. Cut beets into 1/2-inch wedges. Transfer to a greased 17 x 12-inch baking pan. Drizzle with 2 tablespooons olive oil. Season with 1 teaspoon salt and pepper; toss to coat. Arrange beets in a single layer. Bake for 25–30 minutes or until beets are tender, stirring once. Cool on a wire rack. 
3. Meanwhile, set aside 1 tablespoon orange zest. Trim tops and bottoms of oranges and tangerines. Remove peel and pith from each, slicing from top to bottom. Section fruit. Discard seeds.
4. Whisk buttermilk and 1 tablespoon quark in a bowl. Slowly whisk in remaining olive oil. Add the minced red onion, reserved orange zest and remaining salt.
5. Place the beets, citrus sections and sliced red onion in a shallow serving bowl. Pour half of the dressing over salad; gently toss to coat. Drizzle with remaining dressing as desired.
6. Sprinkle with parsley. Dot with remaining quark just before serving.