Beet Salad With Orange-Walnut Dressing

• 1 pound fresh beets
• 6 cups torn Bibb or Boston lettuce
• 3 medium navel oranges, peeled and sectioned
• 2 cups torn curly endive
• 2 cups watercress
• 2/3 cup chopped walnuts, toasted
• 1/2 cup canola oil
• 1/3 cup orange juice
• 3 tablespoons white wine vinegar
• 1 green onion, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

1. Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400u0b0 for 40-45 minutes or until tender. Cool; peel and julienne.
2. In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts.
3. In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

beets, torn bibb, oranges, torn curly endive, watercress, walnuts, canola oil, orange juice, white wine vinegar, green onion, lemon juice, mustard, salt, white pepper

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