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1
Preheat the oven to 400 degrees F.
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2
Place the beets in a small bowl and drizzle with 2 tablespoons of the olive oil.
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3
Season the beets with a pinch of salt and a pinch of pepper.
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4
Place on an oven-proof platter and roast in the oven until tender, about 40 to 45 minutes.
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5
Remove from the oven and allow to cool.
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6
Once cool enough to handle, slice into quarters and set aside.
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7
Set a grill pan over medium heat.
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8
Set the spring onions in a small bowl and drizzle with the remaining olive oil and season with salt and pepper.
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9
Marinate the spring onions in the bowl with the olive oil for at least 1 hour, and up to 2 hours.
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10
Remove from the oil, slice in half lengthwise.
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11
Set a grill over medium heat, and place the spring onions, cut side down, on the grill and cook for 3 minutes.
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12
Rotate the onions a quarter turn and grill another 3 minutes.
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13
Turn the spring onions over and grill on the second side for 3 minutes, then turn and grill a final 3 minutes.
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14
Remove the spring onions from the grill and allow to cool completely.
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15
Once cool, roughly chop and set in a medium bowl with the shallots, garlic, Dijon mustard, orange juice and vinegar.
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16
Use a whisk to blend and slowly drizzle in the extra-virgin olive oil until completely incorporated.
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17
Season the vinaigrette with salt and pepper.
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18
To make the salad, combine the mixed greens, apples, goat cheese, pine nuts and the beets in a large bowl.
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19
Season with salt and pepper and add 1 cup of the vinaigrette to the bowl.
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20
Toss using your hands or tongs and serve immediately.
