Roasted Beets and Greens with Spicy Orange Vinagrette
Preparation time 25 minutes. Roast 40 Minutes. Oven 400 degrees.
1 tsp finely shredded orange peel
1/4 cup orange juice
3 Tbsp. red wine vinegar
4 cloves garlic, minced
1 green onion, finely chopped
1 tsp. ground cinnamon
1/2 tsp sea salt
1/4 tsp. cayenne pepper or paprika
1/2 cup virgin olive oil
1 lb. beets, trimmed and roasted
1 head leaf lettuce, or 8 cups of mixed lettuces
2 or 3 oranges, peeled and sliced
1/2 dried cranberries
1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt and cayenne pepper. Gradually whisk in olive oil.
2. In salad bowl combine beets, lettuce and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries.
Roasted Beets: Preheat oven to 400 degrees. Scrub beets; cut in wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tbsp. olive oil. Sprinkle with 1/4 tesp. each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutesor until tender. Cool before assembling salad.