Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette

Ingredients

• 1 cup walnut halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 6 large fresh beets with tops
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 oranges, peeled and sectioned
• Orange Vinaigrette
• 5 cups mixed salad greens, torn

Preparation

1. Combine first 3 ingredients; place in a single layer on a baking sheet.
2. Bake at 275° for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.
3. Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.
4. Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.
5. Bake at 400°, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.
6. Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.