Roasted Beet Salad with Spicy Vinaigrette
10 small, red and/or golden beets
2 tbsp orange juice
1 tsp hot sauce
2 tbsp white balsamic vinegar
1 tsp honey
1/4 tsp salt
1/4 cup extra virgin olive oil
3 cups baby lettuce greens, frisée or arugula
1 cup walnuts, toasted and coarsely chopped
1/2 cup blue cheese or feta cheese, crumbled
Preheat oven to 400° F.
Cut off tops of beets; place beets on large sheet of foil on baking sheet. Close foil to seal tightly. Roast beets 45 minutes or until tender when pierced with a fork. Remove from oven; let beets steam in pouch for 10 minutes. Open pouch; cool beets.
Combine orange juice, vinegar, hot sauce, honey and salt in small bowl. Slowly whisk in olive oil until blended.
When beets are cool enough to handle, peel them and cut into wedges. Toss the cut beets with half of vinaigrette. Let stand 10 minutes to marinate.
Toss greens with remaining vinaigrette to serve. Place on serving platter. Top with beets; sprinkle with walnuts and crumbled cheese.