Ingredients
1 pound fresh beets6 cups torn Bibb or Boston lettuce3 medium navel oranges, peeled and sectioned2 cups torn curly endive2 cups watercress2/3 cup chopped walnuts, toastedDRESSING:1/2 cup canola oil1/3 cup orange juice3 tablespoons white wine vinegar1 green onion, finely chopped1 tablespoon lemon juice1 tablespoon Dijon mustard1/2 teaspoon salt1/8 teaspoon white pepper
Preparation
Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne.
In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts.
In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.
