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1
Preheat oven to 425.
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2
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
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3
Refrigerate until cold.
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4
Slough skins off of beets and dice.
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5
Meanwhile, hull peas, discarding hulls.
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6
Rinse peas well and then steam until bright green, about 5 minutes.
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7
Refrigerate until cold.
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8
Heat corn oil in a wide skillet until water flicked into it sizzles.
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9
Cut the tortillas in half and then slice them into strips.
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10
When the oil is hot, fry the tortilla strips in batches, turning occasionally.
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11
When they are golden, remove them to paper towels to drain.
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12
Season with salt and pepper and leave at room temperature.
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13
Allow oil to cool completely and then discard.
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14
Slice scallions, both white and green parts, and chill.
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15
Wash and spin lettuce.
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16
When dry, tear into bite size pieces and keep cold.
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17
Peel and mince garlic into a 1 cup container.
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18
Juice the lime and one of the oranges and add juice to garlic.
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19
Add olive oil to near the 1 cup line and whisk until well blended.
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20
N.B.
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21
Put the whisk in the container and roll the handle between your hands as if you were warming them before a fire.
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22
Season to taste with salt, pepper, and Tabasco or other spicy seasoning.
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23
Chill.
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24
Peel and section the remaining orange, cutting away any pith or clinging skin.
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25
Cut each section into thirds or into a dice to match the beets.
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26
Assemble in a large salad bowl, adding the lettuce, the beets, the bright green peas, the scallions, and the sectioned orange.
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27
(Hope's note: we also had some leftover refrigerated grilled garlic scapes that I sliced like the scallion).
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28
Crumble the goat cheese over (omit for vegans) and top with tortilla crisps.
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29
Serve with citrus vinaigrette.
