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1
Trim beet tops to within 1 inch of beets and reserve tops.
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2
Leave roots intact.
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3
Wrap beets in foil and bake at 350 degrees, turning once, till small knife can be easily inserted, about 1 hour.
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4
Set aside till cold sufficient to handle.
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5
Peel oranges, removing all white pith.
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6
Working over bowl to catch any juice, carefully separate each orange section from main membrane by cutting down both sides of section between flesh and membrane and gently scooping flesh away from membrane.
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7
Place each cleaned section in bowl with juice.
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8
When finished, squeeze juice from main membrane into bowl and throw away membrane.
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9
Reserve juice.
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10
Blanch reserved beet greens in large pot of boiling water just till color brightens and stems become tender, about 1 minute.
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11
Remove immediately to bowl of cool water to stop cooking.
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12
Drain well and dry on kitchen towel.
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13
When beets are cold sufficient to handle, slide peels off with your fingers.
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14
Remove remaining part of tops and trim roots, reserving scraps.
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15
Slice beets into rounds 1/4-inch thick.
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16
Make salad dressing by whisking together horseradish, garlic, vinegar and reserved orange juice in bowl.
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17
When smooth, slowly add in extra virgin olive oil, beginning with just a thread.
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18
When all oil is added, season to taste with salt and plenty of black pepper.
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19
If necessary, add in a little horseradish, lemon juice or possibly more oil to correct acidity.
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20
(Test by dipping orange section and piece of beet root into dressing.
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21
Flavor should be bright but well-balanced.)
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22
Add in sliced beets to dressing, toss well and arrange in low mound in center of platter, leaving behind any extra dressing.
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23
Add in orange slices to dressing, toss well and arrange over top of beets.
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24
Add in greens, toss well and arrange around outside of beets.
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25
Sprinkle with toasted pecans.
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26
(6 servings.
