Red Beet and Orange Salad (Nick Stellino)

Ingredients

• 2 medium beets
• 1/4 cup olive oil, DIVIDED
• 1/4 cup blueberry pomegranate infused red wine vinegar
• 2-3 tablespoons sugar
• 1 1/2 tablespoons ginger, grated fresh
• 1/4 teaspoon salt (to taste)
• 4 ounces greens
• 2 blood oranges or navel oranges, peeled and cut into sections
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro leaf, chopped
• 1/2 ounce walnuts, chopped toasted (optional)

Directions

1. 1

   Preheat oven to 400º F.

2. 2

   Rinse beets and drain on paper toweling.

3. 3

   Place the beets on foil-lined baking sheet, drizzle with 1 teaspoon of the oil and toss to coat well.

4. 4

   Arrange in a single layer in small pan, bake tightly covered with foil 60 to 90 minutes, or until just tender. (This you could do ahead of time. I find beets easier to peel after cooking).

5. 5

   Remove foil from beets and place on wire rack to cool at least 20 minutes; peel and cut each into 8 wedges.

6. 6

   Meanwhile, combine the remaining olive oil, vinegar, sugar, ginger, and salt in a jar or container with lid.

7. 7

   Arrange the lettuce on a large platter, top with the oranges, red onion, cilantro, walnuts, and baked beets.

8. 8

   Shake the jar vigorously and drizzle ONE HALF of the dressing evenly over all.

9. 9

   Refrigerate remaining dressing up to 3 days for later use.