To roast beets: Preheat oven to 425 degrees. Trim off the leafy tops about 1 inch from roots. Scrub the beets well and wrap each one tightly in foil. Place on a rimmed baking sheet and roast until beets are tender when pierced with the tip of a paring knife, 45 to 50 minutes. Remove from oven, open foil packets to let cool. Once cool enough to handle, remove skins by rubbing beets with paper towels. They will come right off. Slice one beet into small wedges.
To segment orange: slice off the stem and blossom ends and cut away peel, following the curve of the orange. Cut along membranes to release the segments. Set aside.
To make the dressing: using your hands, squeeze all juice from the orange membranes into a bowl. Add 1/2 tablespoon extra virgin olive oil, 1/2 tablespoon white wine vinegar and 1/2 teaspoon Dijon mustard. Add coarse salt and freshly ground pepper to taste. Whisk well.
I used spinach as a base for the salads, added the orange segments and sliced beets, and crumbled a small amount of goat cheese over the top, then drizzled the dressing over the top. If you like the peppery bite of arugula, you can use it instead of spinach.
This might be my new favorite salad. I hope you enjoy it!
Adapted from Everyday Food
|roasted beet, unpeeled|
|roasted beet, peeled|