Roasted Beet and Orange Salad with Honey Orange Dressing

Preheat the oven to 350 F.

Thoroughly wash the beets. Wrap the beets in an aluminum foil or parchment paper packet and place the packet on a cookie sheet. Bake the beets for 1 hour or until tender. Remove from the oven, unwrap the beets and let them cool. Once cooled, cut the ends off the beets and peel them carefully. Slice into 1/8″ slices and set aside.

Cut the ends off of the oranges and use a sharp knife to cut the peel off the flesh. Slice the oranges through the center into 1/4″ thick round slices and set aside.

In a small frying pan, over medium high heat, toast the walnuts for several minutes, constantly stirring, until they are fragrant. Remove from the heat and set aside.

Assemble each salad with mixed baby lettuces, 1 sliced beet, several orange slices and toasted walnuts. Drizzle with honey orange dressing.

For the honey-orange dressing:
Combine all ingredients in a small jar or lidded container. Put the lid on and shake well to mix. Drizzle over the roasted beet and orange salad. Store any leftovers in the refrigerator.