Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette

1. 1

   Combine first 3 ingredients; place in a single layer on a baking sheet.

2. 2

   Bake at 275u00b0 for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.

3. 3

   Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.

4. 4

   Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.

5. 5

   Bake at 400u00b0, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.

6. 6

   Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.