ROASTED BABY BEETS AND BLOOD ORANGE SALAD

Roasted Baby Beets and Blood Orange Salad image

Provided by Lynette ! @breezermom

Number Of Ingredients 10

12 - baby beets
4 medium blood oranges (may sub 3 navel oranges if you can't find blood oranges)
1 1/2 tablespoon(s) balsamic vinegar
4 teaspoon(s) extra-virgin olive oil
1 teaspoon(s) dijon mustard
1/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper, freshly ground
5 ounce(s) mixed baby greens
2 ounce(s) blue cheese, crumbled
1/4 cup(s) chopped pecans, toasted

Steps:

Preheat oven to 400 degrees.
Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12 inch sheet of foil. Place beets in the center of the foil. Gather the edges of foil to form a pouch; tightly seal edges. Place the pouch on a baking sheet. Bake at 400 degrees for 45 minutes or until tender. Cool 20 minutes. Trim off the beet roots; rub off skins. Cut the beets into quarters.
Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze the membranes to extract the juice. Set sections aside; reserve 3 tabelspoons of juice. Discard the membranes. Combine the rind, juice vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Divide the greens evenly among 8 plates. Arrange beets and orange sections on top of the greens. Sprinkle each serving with 1 tablespoon of cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.