Roasted Beet Salad

Photo by Romulo Yanes

Ingredients

1 Bibb or butterhead lettuce, leaves
½ teaspoon Dijon mustard
1 teaspoon orange zest
1 tablespoon fresh lemon juice
1 tablespoon shallot
½ pound mixed red and candy-striped baby or medium beets
3 tablespoons fresh orange juice
+ 1 more ingredients
- 1 tablespoon extra-virgin olive oil

Preheat oven to 400°F. Rinse beets. Wrap colors separately in foil and roast in middle of oven until tender, 45 minutes to 1 hour. Cool. Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into 1/4-inch-thick slices, keeping colors separate. Whisk together shallot, jui...

View full recipe at Epicurious

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Variations on Roasted Beet Salad

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