Roasted Beet and Orange Salad Recipe

Ingredients

• 4 large beets
• 1 tbsp olive oil
• 1 cup walnut halves
• 2 seedless navel oranges
• 1 shallot, finely minced
• 1 lemon juice
• 1 tsp Dijon mustard
• sea salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 7 oz (200 g) baby salad leaves or torn lettuce

1. Preheat the oven to 400°F (200°C). Scrub the beets but do not peel. Place in a baking dish, drizzle with the olive oil, and roast for 30–40 minutes or until easily pierced with a fork. Remove from the oven and set aside.
2. Reduce the oven temperature to 350°F (180°C). Spread the walnuts in a single layer on a baking sheet, and toast for 7 minutes or until golden, turning the nuts once. Allow to cool slightly, and chop coarsely.
3. Zest one orange and set aside. On a chopping board, carefully segment both oranges, stopping occasionally to pour juice from the board into a bowl. Set aside the orange segments.
4. In the bowl with the reserved orange juice, whisk together the orange zest, shallot, lemon juice, Dijon mustard, salt, and black pepper. Slowly drizzle in the remaining olive oil, whisking constantly.
5. Peel the beets, cut into ½ in (1 cm) wedges, and toss with the orange segments and half of the vinaigrette.
6. Arrange the lettuce on 4 individual plates, drizzle with the remaining dressing, and divide the beet mixture evenly over the leaves. Sprinkle each salad with one-quarter of the walnuts, and serve immediately.