Valentine’s Day Salad

by contributor Lisa Thiele

Roasted Beet and Orange Salad {adapted from Epicurious}

• 6 medium beets, scrubbed
• 2 large oranges, peeled and cut into segments
• 1 small sweet onion, cut into thin wedges
• Package of mixed baby greens (spinach, arugula, watercress + Boston lettuce – washed and dried)
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp grated orange peel
• salt + pepper
• Goat cheese, optional

Directions

Preheat oven to 400° degrees F. Drizzle beets with olive oil and sprinkle with salt and pepper before wrapping each beet in foil.

Place beets directly on oven rack and roast for about an 1 hour 30 minutes – or until tender when pierced with fork. Let cool.

Peel beets and slice lengthwise, about ¼ inch thick. With your heart shaped cookie cutter, cut out individual hearts.

Either discard scraps or save for leftovers. Place mixed greens into your bowl and then add heart-shaped beets, orange segments and onion to mixed greens.

Whisk together vinegar, oil, garlic, and orange peel in small bowl; add to salad mixture and toss to coat. Salt and pepper to taste.

Let the salad stand at room temperature 1 hour before serving.