60+ Min

• 2 Cara Cara Oranges
• 1 lb Red Beets
• 1 Tbsp Olive Oil
• 2 Tbsp Finely Chopped Shallot
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Dijon Mustard
• ½ cup Olive Oil
• ¼ cup Microgreens, for garnish (optional)

Preheat oven to 400 degrees.

Place beets on center of large sheet of foil. Drizzle with olive oil. Season with sea salt and pepper and wrap up to seal. Roast until tender, 40 minutes to 1 hour (depending on size of beets). Peel beets when cool enough to handle. Let cool completely.

Finely grate 1 teaspoon zest from 1 orange. Cut orange in half horizontally. Squeeze enough juice from one half to measure 2 tablespoons. Using sharp knife, cut peel and pith from remaining orange. Cut into 1/4-inch-thick rounds; place in bowl. Cover and refrigerate.

In jar with lid, shake 2 tablespoons orange juice and 1 teaspoon orange zest, shallot, vinegar, and mustard. Add olive oil and shake to blend. Season dressing with sea salt and pepper.

Cut beets into 1/4-inch-thick rounds. Arrange beets and orange slices on platter; season with sea salt. Top with dressing and microgreens, if desired.