Roasted Beet Salad with Citrus Vinaigrette

Roasted Beet Salad with Citrus Vinaigrette

source: rec.food.cooking

Roasted Beet Salad with Citrus Vinaigrette

½ pound mixed beets (red, candy striped, etc.),
stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon lemon juice
3 tablespoons orange juice
1 teaspoon orange zest
½ teaspoon Dijon mustard
1 tablespoon olive oil
1 head butter head lettuce, leaves separated and rinsed

Preheat oven to 400 degrees. Rinse beets, separate different colors
and wrap with aluminum foil. Place on center rack and bake until
tender, about 45-60 minutes. Remove from oven and cool. Peel beets and
cut in half lengthwise. Combine remaining ingredients and whisk or
shake until well mixed. Separate lettuce leaves onto 4 serving plates.
Place beets onto lettuce and drizzle with dressing.

Makes 4 Servings