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Ingredients
- Salad:
- 1/4 cup orange juice
- 2 1/2 T olive oil
- 1 T lemon juice
- 1 1/2 t sugar
- 1/4 t each salt and pepper
- 2 bunches (1 1/4#) small beets, leaves and stems cut off, beets scrubbed
- 1/4 t each salt and pepper
- 2 navel oranges
- 1 small head green-leaf lettuce, leaves separated
- 1/4 cup walnuts, toasted and coarsely chopped
Details
Servings 6
Preparation
Step 1
Dressing: Shake all ingredients in a covered jar; refrigerate.
Heat oven to 375 degrees. You'll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.
Roast 1 1/4 hour or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.
While beets roast; cut peel and pith from oranges; slice.
To serve: Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts.
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