Orange Pork and Roasted Beet Salad

1. 1

   Preheat the oven to 400F Wrap the beets in foil and roast until fork-tender, about 45 minutes.

2. 2

   Let cool slightly.

3. 3

   Using your fingers, peel the beets under running water.

4. 4

   Meanwhile, in a bowl, whisk together the orange juice, vinegar and mustard.

5. 5

   Slowly whisk in the oil; season with salt and pepper.

6. 6

   Place the pork chops and half of the orange vinaigrette in a resealable plastic bag and marinate for 1 hour.

7. 7

   Preheat a grill pan over medium-high heat.

8. 8

   Add the pork chops and grill, turning once, until just cooked through, 8 to 10 minutes.

9. 9

   Let rest slightly, remove the bones and thinly slice.

10. 10

    Meanwhile, halve the beets lengthwise, then slice crosswise 1/4 inch thick.

11. 11

    In a medium bowl, toss the beets with half of the remaining vinaigrette.

12. 12

    In a large bowl, toss the lettuce with the remaining vinaigrette.

13. 13

    Divide the lettuce among 4 plates and top with the pork and beets.

14. 14

    Sprinkle with the almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.