WINTER SALAD WITH ROASTED BEETS AND CITRUS REDUCTION DRESSING

WINTER SALAD WITH ROASTED BEETS AND CITRUS REDUCTION DRESSING image

Yield 8 salads

Number Of Ingredients 13

4 medium beets (red and golden)
Cooking spray
3/4 c. fresh orange juice (about 4 oranges)
1/2 teaspoon sugar
1 tablespoon minced shallots
2 TB white wine vinegar
3/4 teasp. kosher salt, divided
1/2 teasp. freshly ground black pepper
1/4 c. extra-virgin olive oil
4 c. torn Boston lettuce
2 c. trimmed watercress
2 c. torn radicchio
1/2 c. (2 oz.) crumbled goat cheese

Steps:

1. Preheat oven to 400 F. 2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a foil-lined jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400 F for 1 hour and 10 minutes or until tender. Cool beets slightly. Trim off beet roots and stems; rub off skins. Cut beets in 1/2-inch-thick wedges. 3. Bring juice and sugar to a boil in a small saucepan; cook 10 minutes or until reduced to 2 tablespoons. Pour into a medium bowl; cool slightly. Add shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. 4. Combine lettuce, watercress, and radicchio. Sprinkle lettuce mixture with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to combine. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Divide beets evenly among salads. Drizzle about 1 tablespoon dressing over each salad; sprinkle each salad with 1 tablespoon cheese.