60 Min

• 1 lb Beets
• 1 Orange
• 1 Tbsp Freshly Squeezed Orange Juice
• 1 tsp Orange Zest
• 1 head Little Gem Lettuce, chopped
• ¼ Red Onion, thinly sliced
• 1 tsp Balsamic Vinegar
• 1 tsp Sherry Vinegar or Red Wine Vinegar
• 2 Tbsp Olive Oil
• Sea Salt and Freshly Ground Black Pepper

Heat oven to 400 degrees. 

Thoroughly scrub beets, then wrap loosely together in aluminum foil. Roast 50 to 60 minutes until beets are easily pierced with a fork. 

Meanwhile, segment orange: Cut off both ends so it sits flat on cutting board. Stand orange upright and, with knife, cut downward to remove peel and pith. Remove each segment individually by slicing on each side of membrane. Continue until each segment is removed. 

Whisk together orange juice, balsamic vinegar, sherry or red wine vinegar and olive oil. Season with sea salt and pepper. Adjust acidity, adding a little more vinegar or orange juice, if desired.

When beets are done, let cool enough to handle, then slip off skins and cut into ¼-inch cubes. In salad bowl, toss beets and Little Gems with dressing, then top with orange segments, onion slices and orange zest.