Roasted Baby Beet Salad

• 1 lb mixed red and candy-striped baby beets, stems trimmed to 1-inch
• 1 tablespoon minced shallot
• 1 tablespoon fresh lemon juice
• 3 tablespoons fresh orange juice
• 1 teaspoon freshly grated orange zest
• 12 teaspoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1 head butterhead lettuce, leaves separated

1. Preheat oven to 400 degrees.
2. Rinse beets.
3. Wrap colors separately in foil and roast in middle of oven until tender, 45 minutes to 1 hour.
4. Cool.
5. Peel beets and halve lengthwise.
6. Whisk together shallot, juices, zest, and mustard.
7. Whisk in oil until emulsified and season with salt and pepper.
8. Drizzle lettuce with 3/4 of dressing.
9. Sprinkle with beets and drizzle with remaining dressing.

mixed red, shallot, lemon juice, orange juice, freshly grated orange zest, mustard, extra virgin olive oil, butterhead lettuce

Taken from www.food.com/recipe/roasted-baby-beet-salad-189646 (may not work)