Roasted Beets with Orange and Walnut Vinaigrette

Yields: 10 servings

Ingredients:

• 5 large beets
• 1 tsp vegetable oil
• Salt, as needed
• 2 oranges, cut into segments
• 1 cup walnuts, toasted
• 1/3 cup olive oil
• ¼ cup orange juice
• 1 ½ tsp salt

Method:

1. Trim root end from beets. Place in a baking dish lined with a bed of salt. Drizzle beets with oil and cover pan with aluminum foil. Bake in a 350° oven for about 1- 1 ½ hours, until tender or a knife inserted into the center of the beet comes out without resistance.
2. Remove beets from the oven and allow to cool covered for about 1 hour.
3. Peel beets with a paper towel and trim ends. Cut beets into a large dice.
4. In the bowl of a food processor combine walnuts and remaining ingredients. Puree until just blended (walnuts should still be in small pieces). Pour dressing over beets and toss well.

Click here to watch Chef Jack making this dish.