Roasted Beet Salad With Orange Dressing

Food & Wine 1998

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  medium beets, preferably a mix of red and golden beets
• 1⁄4 cup  fresh orange juice
• 1 1⁄2 teaspoons  finely grated orange zest
• 1 1⁄2 teaspoons honey
• 1 1⁄2 teaspoons  balsamic vinegar
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon extra virgin olive oil
•  salt & freshly ground black pepper
• 4  cups  mixed salad greens, such as arugula, mesclun and radicchio
• 1⁄2 cup  thinly sliced red onion

Directions

1. Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
2. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
3. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.