Recipe: Beet, Orange, and Walnut Salad

BEET, ORANGE AND WALNUT SALAD

FOR THE DRESSING:
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
FOR THE SALAD:
4 bunches (about 3 1/2 lb.) medium beets, leaves and stems
removed and beets should be scrubbed
1/4 teaspoon salt
1/4 teaspoon pepper
4 navel oranges
1 small head green-leaf lettuce, leaves separated
1/4 cup walnuts, toasted, coarsely chopped*
chives (for garnish)

TO MAKE THE DRESSING:
Shake all ingredients in a covered jar or whisk in a medium bowl until blended. Refrigerate.

TO PREPARE THE BEETS:
Preheat oven to 375 degrees F. Line a 13x9-inch baking pan with foil.

Brush foil with oil, add beets and cover pan with foil. Bake 1 to 1 1/4 hour until beets are tender when pierced. Remove from oven.

When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/2 cup of the dressing and the salt and pepper.

Cut peel and any white part (pith) from oranges. Slice crosswise.

TO SERVE:
Arrange lettuce leaves, beet and orange slices on a large
serving platter or individual salad plates. Drizzle lettuce and oranges
with remaining dressing, sprinkle with walnuts and garnich with chives.

*TO TOAST WALNUTS:
Bake in a 350 degree F oven 8 to 10 minutes, stirring occasionally, or microwave on high 4 to 5 minutes, stirring every 30 seconds, until aromatic and lightly browned.

TO MAKE AHEAD:
Prepare through baking and dressing beets and refrigerate. Toast walnuts up to 4 days ahead. Wash lettuce and prepare oranges up to 1 day ahead.

Servings: 12
Source: Women's Day Magazine, December 1998