Roasted Beet-Orange Salad

• 5 whole fresh beets
• 4 green onions, thinly sliced
• 1/4 cup cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon canola oil
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon white pepper
• 6 lettuce leaves
• 2 medium oranges, peeled and sectioned

1. Preheat oven to 400u0b0. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets.
2. In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
3. Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

fresh beets, green onions, cider vinegar, olive oil, canola oil, sugar, salt, curry powder, white pepper, oranges

Taken from www.tasteofhome.com/recipes/roasted-beet-orange-salad/ (may not work)