Ingredients

Dressing
– 3 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 2 tablespoons orange juice
– 1 1/2 teaspoons grated orange peel

Salad
– 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
– 1 tablespoon olive oil
– Mix of garden lettuces to equal 1 head
– 1/2 cup walnut pieces, toasted
– 4 ounces chilled, soft fresh goat cheese, coarsely crumbled
– Thin strips of orange peel

Preparation

For dressing:
– Whisk all ingredients in small bowl.
– Season with salt and pepper.

For beets:
– Preheat oven to 400°F.
– Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan.
– Roast beets until tender, about 1 hour 10 minutes.
– Cool beets; peel and cut into 1/2-inch wedges.

– Mix lettuce, walnuts and dressing in large bowl; toss.
– Divide among plates.
– Arrange beets around greens; sprinkle with goat cheese and orange peel.

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