SALAD WITH ROASTED BEETS, ORANGES, GOAT CHEESE, & PECANS

I had this salad at a restaurant several years ago and decided to make it at home with my favorite citrus dressing. If you prefer, roast the beets a day or two before serving. After they have cooled, place them in a covered container and refrigerate. You will also have extra salad dressing for another time.

Lee's Kitchen Tips:
Use disposable latex gloves when preparing beets and use a plastic cutting board instead of a wood cutting board.

2 large red beets 

Extra-light olive oil or avocado oil

4 small seedless oranges and some of the juice

Dressing

Zest and juice of 1 lime

2 T lemon juice

¼ cup champagne or white wine vinegar

2 t Dijon mustard

1 T honey

1 cup extra-virgin olive oil

Salt and freshly ground black pepper

Mixed salad greens

½ cup candied pecans or other nuts

8 oz goat cheese, cut into small chunks

Preheat oven to 350 degrees F.

Cut off ends of each beet. Using a potato peeler, peel the skin off of beets and cut into bite-size pieces.
Place beets in an ovenproof container, drizzle with a little oil and cover with a lid. 

Place in oven and bake for 40 minutes.

Place in a bowl and set aside to cool.

Peel oranges and cut out sections between membranes and place in another small bowl.  

Squeeze the juice from the membranes of 2 oranges into a medium bowl.  

Add the lime juice, lemon juice, vinegar, Dijon, and honey.

Whisk in the olive oil. 

In a large bowl, add washed and dried salad greens.

Drizzle on some of the vinaigrette and toss.

Divide among 4 salad plates and spoon on the beets and oranges.  

Scatter on the goat cheese, nuts, and season to taste with salt and pepper.

Drizzle with a little more of the salad dressing and serve. 

Serves 4