Roasted Beet and Orange Salad

Ingredients

Instructions

1. 1

   Toast the walnuts in a 400º F oven for 5 minutes, stirring several times to prevent burning.

2. 2

   Cut the tops and bottoms off the beets and peel (make sure you wear gloves and an apron for this as beet juice stains). Cut beets into 3/4-inch cubes and place on a foil covered roasting pan or baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast in a 425º F oven until soft and browning, about 35-40 minutes. Remove to a bowl to cool; cover and chill.

3. 3

   Zest and juice on orange into a bowl. Add vinegar and olive oil. Season with salt and pepper and whisk to blend. Adjust seasonings.

4. 4

   Peel the other orange down to the flesh, removing all pith and cut into slices.

5. 5

   Arrange a bed of using 1 cup of mixed greens. Top with 1/4 of the red onion, orange slices, and roasted beets. Drizzle with dressing and top with 1/4 of the walnuts. Repeat with each of the additional plates.