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