2 c. red or gold roasted beets, peeled and diced
2 blood oranges (or any orange), peeled, sectioned & sliced
2 oz. goat cheese, crumbled
1/2 c. toasted pecans, roughly chopped
Citrus Vinaigrette
Preheat oven to 400 degrees. Wash and scrub whole beets in skins. Place inside large sheet of foil and fold into sealed packet. Roast beets until tender all the way through – about 45-60 minutes. Cool, slide skins off and dice beets. Cut small piece off both ends of orange; slice downward to remove all peel and white pith. Slice horizontally into ¼-in. rounds, or between membranes for vertical slices. Heat pecans in a skillet over medium heat, stirring and turning until warm and fragrant; cool and chop. Layer individual salad plates with lettuces, beets, blood oranges, goat cheese and toasted pecans. Drizzle with Citrus Vinaigrette. Serves 4-6.
Citrus Vinaigrette
1/4 c. light olive oil
1 orange – 1 tsp. orange zest + squeeze juice to add to dressing
1/4 c. red wine vinegar
1 tbsp. finely chopped shallot
kosher salt
freshly ground black pepper
Mix all ingredients; stir to blend thoroughly. Adjust seasoning to taste.
