Title: Roasted Beet Salad
Categories: Salad
Yield: 3 Servings

		**orange vinaigrette**
1/4	ts	Grated orange peel
2	tb	Fresh orange juice
1 1/2	ts	Champagne vinegar
1/4	ts	Salt
1/2	ts	Sugar
3	tb	Extra virgin olive oil
		**salads**
3	md	Organic beets
1	tb	Extra virgin olive oil
		Salt and pepper; to taste
4 1/2	c	Mixed organic salad greens
1/4	c	Toasted hazelnuts; * see note
6	tb	Soft goat cheese

To make orange vinaigrette: Combine orange peel, orange juice, vinegar, salt and sugar in a small bowl. Whisk in olive oil.

To make salads: Cut off beet greens and scrub beets well. Pat dry, cut in half and toss with olive oil, salt and pepper. Place beets cut side down on a baking pan and roast in 425 degree oven for about 45 - 60 minutes, or until tender. Let cool slightly and remove skin. Cut into bite-size pieces.

Wash greens and dry well. In a large bowl, toss greens, beets and orange vinaigrette. Arrange on plates and sprinkle with toasted hazelnuts and crumbled goat cheese.

NOTES : * To toast the hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275-degree oven for 20 - 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth. Posted to MM-Recipes Digest V4 #6

Recipe by: Bijou Cafe, Portland, Oregon

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