ROASTED BEETS AND GREENS WITH SPICY ORANGE VINAIGRETTE

By carla-2

Ingredients

• 1 tsp shredded orange peel
• ¼ c orange juice
• 3 TB red wine vinegar
• 4 cloves garlic, minced
• 1 green onion, chopped
• 1 tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp cayenne pepper
• ½ c olive oil
• 1 ½ lb. baby beets, trimmed and roasted
• 1 head red leaf lettuce or leaf lettuce, torn (8 c)
• 3-4 small blood oranges, peeled and sliced
• ½ c dried cranberries

Preparation

Step 1

Roasted Beets:
Preheat oven to 400*. Scrub beets; cut in halves or wedges. Place in 3 quart rectangular baking dish. Drizzle beets with 3 TB olive oil. Sprinkle with ¼ tsp salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40-45mins. or until tender. Cool before assembling salad.

Vinaigrette:
In bowl combine orange peel orange juice, vinegar, garlic, green onion, cinnamon, salt and cayenne pepper. Gradually whisk in olive oil.
Salad:
In salad bowl combine beets, lettuce and orange slices. Toss with some of the spicy orange dressing; pass remaining. Serve with dried cranberries. 8 servings.