Orange Pork and Roasted Beet Salad

• 1 12 lbs medium beets, trimmed
• 5 tablespoons orange juice
• 2 tablespoons rice vinegar
• 1 tablespoon Dijon mustard
• 6 tablespoons vegetable oil
• salt and pepper
• 2 pork chops (about 1 1/2 pounds)
• 23 head red-leaf lettuce, torn
• 13 cup sliced almonds, toasted

1. Preheat the oven to 400F Wrap the beets in foil and roast until fork-tender, about 45 minutes.
2. Let cool slightly.
3. Using your fingers, peel the beets under running water.
4. Meanwhile, in a bowl, whisk together the orange juice, vinegar and mustard.
5. Slowly whisk in the oil; season with salt and pepper.
6. Place the pork chops and half of the orange vinaigrette in a resealable plastic bag and marinate for 1 hour.
7. Preheat a grill pan over medium-high heat.
8. Add the pork chops and grill, turning once, until just cooked through, 8 to 10 minutes.
9. Let rest slightly, remove the bones and thinly slice.
10. Meanwhile, halve the beets lengthwise, then slice crosswise 1/4 inch thick.
11. In a medium bowl, toss the beets with half of the remaining vinaigrette.
12. In a large bowl, toss the lettuce with the remaining vinaigrette.
13. Divide the lettuce among 4 plates and top with the pork and beets.
14. Sprinkle with the almonds.

beets, orange juice, rice vinegar, mustard, vegetable oil, salt, pork chops, almonds

Taken from www.food.com/recipe/orange-pork-and-roasted-beet-salad-480893 (may not work)