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LOCATION: Recipes >> Salad Recipes >> Roasted Beet 01

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Roasted Beet Salad

1/2 - 3/4 lb (450 - 675 g) small red, yellow, or striped beets
3 Tbs (45 ml) orange juice
1 Tbs (5 ml) minced shallots
1 Tbs (15 ml) extra-virgin olive oil
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper
Lettuce leaves for garnish

Trim the stem of the beets to about 1 inch (3 cm). Wrap the
individual types of beets separately in aluminum foil and roast in
a preheated 400F (200C) oven until tender, 45 minutes to 1 hour.
Let the beets cool. Peel the beets and cut in half lengthwise.
Whisk together the orange juice, shallots, olive oil, orange rind,
mustard, salt, and pepper. Arrange the cooled beets on lettuce
leaves and drizzle with the dressing. Serves 4 to 6.

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