Red Leaf Salad With Roasted Beets, Oranges And Walnuts

• 2 medium beets, trimmed and scrubbed
• olive oil
• 1/2 teaspoon kosher salt, plus more for seasoning
• 2 navel oranges, peel zested and fruit sectioned
• 1 tablespoon minced shallot
• 1/2 teaspoon fennel seeds, crushed in a mortar and pestle
• 2 tablespoons fresh lemon juice
• 1/4 cup walnut oil
• 1/3 cup coarsely chopped walnuts, toasted
• 1 head red leaf lettuce, rinsed, dried, and torn into pieces

1. Preheat the oven to 350 degrees. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet, and roast until tender, 45 to 60 minutes. Let cool. Peel the beets, and slice into 1/2-inch thick wedges.
2. Zest one orange -- you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane.
3. In a small bowl, whisk together the shallot, orange zest, fennel seeds, lemon juice and 1/2 teaspoon salt. Gradually whisk in the walnut oil. Adjust seasoning.
4. In a large salad bowl, combine the lettuce, beets, and walnuts. Drain the orange sections and add them to the salad. Pour in the dressing and toss to mix. Adjust seasoning.

beets, olive oil, kosher salt, oranges, shallot, fennel seeds, lemon juice, walnut oil, walnuts, red leaf

Taken from food52.com/recipes/179-red-leaf-salad-with-roasted-beets-oranges-and-walnuts (may not work)