Salad
4 servings
40 minutes
1 hour
Chef Tom Fraker
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
4 organic oranges juice, freshly squeezed
1 tablespoons Organic Valencia Oranges, grated zest
8 organic beets, unpeeled, scrubbed and all but 1 inch of the tops removed (or simply use our Steamed and Peeled Organic Baby Beets)
2 tablespoons extra virgin olive oil
3/4 pound baby greens, cleaned and dried
1/2 cup candied pecans
8 ounces blue cheese, crumbled
In a small bowl, whisk together the olive oil, vinegar, orange juice and zest.
Season with salt and pepper and set aside.
Preheat oven to 400°F.
Toss the beets with 2 tablespoons of olive oil and place on a sheet tray.
Roast the beets until tender, about 1 hour.
Cool the beets, peel, remove tops and cut into wedges.
Set aside to bring to room temperature.
When cooled, mix the greens, the beets, the pecans and the bleu cheese in a large bowl.
When incorporated, add just enough of the vinaigrette to coat the salad.
Adjust the seasonings.
