Roasted Beet Salad

My husband loves beets, so he brings them home from the farmer's market.  This salad is a good way to use them (thank you, Diana Henry!)  It makes a lovely early autumn supper with some crusty bread.

The roasting method is time-consuming but easy to do.  When I don't have the time to roast beets, I use a package of steamed and peeled baby beets from Trader Joes.

Roasted Beet Salad
Adapted from Roast Figs, Sugar Snow by Diana Henry
Serves 4-6

1 lb beets  (I used a mixture of red and yellow beets in the photo above)
4 oz goat cheese
3 medium navel oranges
7 oz mixed spring greens or baby spinach
1/4 cup walnut pieces, toasted

for the dressing:
1 tblsp white wine vinegar
1/2 tblsp orange juice
1/2 tsp Dijon mustard
salt and pepper
5 Tblsp olive oil
1/2 tsp honey

To roast the beets:
Preheat oven to 350 degrees.  Wrap each beet in foil and poke holes with a fork to allow for steam to be released.  Roast until tender, about an hour or more, depending on the size of the beets.  Test by inserting a knife to see if it is tender through to the center of the beet.  Let cool, then remove the foil and peel the skin off each beet.  Slice into wedges or bite-sized pieces.

Slice the peel and pith off both oranges with a small sharp knife.  Cut the oranges into slices.

Make the salad dressing by combining all ingredients in a small jar and shaking well.

In a salad bowl, toss the salad greens, orange pieces and walnuts with the dressing, retaining about 4 Tblsp of the dressing. To keep the beets from staining all the other ingredients, add them just before you serve the salad.

Drizzle with the remaining salad dressing and serve immediately.