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Ingredients
- 1 lb beet
- 3 Tbsp. extra virgin olive oil
- 3 x oranges 2 segmented 1 juiced and reserved
- 2 Tbsp. walnut oil
- 1 pch sugar salt and freshly grnd pepper
- 1 head gem lettuce washed cut in half horizontally
- 1 1/2 Tbsp. red wine vinegar
- 3 ounce walnut halves toasted
Directions
- Preheat the oven to 375F.
- Wash the beets and place in a baking dish. Drizzle with 1 Tbsp. of extra virgin olive oil. Cover the dish with foil and bake for 45 to 60 min, till the tip of a knife can be inserted easily into the beets. Remove from the oven, allow to cold. Peel the beet skins and throw away. Cut the beets into wedges.
- Whisk together the orange juice, the remaining 2 Tbsp. extra virgin olive oil and 1 Tbsp. walnut oil, red wine vinegar, salt and pepper. Toss the lettuce with three quarters of the vinaigrette and place on a platter. Toss the beets with the remaining vinaigrette. Garnish the salad with the beets, orange sections and walnuts.
- Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 433g | |
| Calories 988 | |
| Calories from Fat 812 | 82% |
| Total Fat 93.2g | 117% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 1170mg | 33% |
| Total Carbs 35.33g | 9% |
| Dietary Fiber 11.2g | 37% |
| Sugars 21.55g | 14% |
| Protein 10.87g | 17% |
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