Roasted Beet Salad with Orange Dressing

This is a dish that I make over and over again because it is always a huge hit whenever I serve it. The key is to get your hands on some baby beets, but if you cannot find them don't fret, the big ones will work well too. In a pinch I have even been known to use canned beets.

Makes 6 servings

1 pound assorted baby beets, washed and trimmed
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
½ cup plus 2 tablespoons extra virgin olive oil
2 navel oranges
2 tablespoons champagne vinegar
1 small red onion, thinly sliced
1 5-ounce package mixed lettuces
¼ cup toasted walnuts, toasted and chopped
¼ cup crumbled goat cheese

Heat oven to 400° F. On a large baking sheet combine beets, ½ teaspoon of salt, ¼ teaspoon of pepper, and 2 tablespoons of olive oil until well coated. Cover and seal baking sheet tightly with aluminum foil. Roast beets for 30 minutes until tender. Once beets are cool enough to handle peel them and slice them into wedges. Place beets in an airtight container and chill in refrigerator. This may be done 1 to 2 days in advance.

With a sharp knife, peel and segment oranges over a bowl to catch the juice. Place orange segments in another bowl and set aside. For dressing, add champagne vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup olive oil to orange juice and whisk until combined. Set aside.

In a large salad bowl layer mixed lettuces, beets, orange segments, and red onion and toss with dressing until well coated. Garnish with walnuts and goat cheese.