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Beet, Orange, And Walnut Salad Recipe

by Global Cookbook

Ingredients

1 lb beet 3 Tbsp. extra virgin olive oil 3 x oranges 2 segmented 1 juiced and reserved 2 Tbsp. walnut oil

1 pch sugar salt and freshly grnd pepper 1 head gem lettuce washed cut in half horizontally 1 1/2 Tbsp. red wine vinegar 3 ounce walnut halves toasted

Directions

1. Preheat the oven to 375F.
2. Wash the beets and place in a baking dish. Drizzle with 1 Tbsp. of extra virgin olive oil. Cover the dish with foil and bake for 45 to 60 min, till the tip of a knife can be inserted easily into the beets. Remove from the oven, allow to cold. Peel the beet skins and throw away. Cut the beets into wedges.
3. Whisk together the orange juice, the remaining 2 Tbsp. extra virgin olive oil and 1 Tbsp. walnut oil, red wine vinegar, salt and pepper. Toss the lettuce with three quarters of the vinaigrette and place on a platter. Toss the beets with the remaining vinaigrette. Garnish the salad with the beets, orange sections and walnuts.
4. Serve immediately.

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