Serves 6.
For the dressing:
1/4 cup fresh orange juice
1/4 cup white wine vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. orange zest
1/3 cup grape seed oil
In a small bowl, whisk all the ingredients together.Cover the dressing and chill for 30 minutes so all the flavors will come together.
For the roasted beets:
3 small to medium fresh beets
2 Tbsp. vegetable oil
1. Preheat the oven to 400 degrees.
2. Wash the beets, trim off the tops and prick them with a fork a few times.
3. Toss the beets in the oil and roast in the oven for 30 to 40 minutes or until they are tender.
4. Remove the beets and allow them to cool completely.
For the salad:
3 oranges
1 bag baby spring greens
1/2 small red onion, sliced thin
3 oz. Chevre or your favorite goat cheese
1 cup toasted pecans (you can buy these toasted at many stores; or, toast them yourself in a 400-degree oven for about five minutes)
1. Slice the red onion into thin slices and place them in ice water to take the strong bite out of the onion.Allow the onions to sit in the water for 30 minutes or until you are ready to assemble the salad.
2. Remove the orange peel and section the orange.
3. Once the beets are cooled, gently peel off their skin and slice the beets into -inch slices.
4. Place the baby greens into a salad bowl and lightly toss the greens with half of the dressing.
5. Place the beets, orange and onion slices on top of the greens and drizzle with the remaining dressing.
6. Top the salad with the toasted pecans and crumbles of goat cheese.Serve immediately.
