Field Salad With Roasted Beets, Oranges & Feta

Adapted from Cooking Light

Ingredients

• 2 Beets (about 1/2 pound)
• 1/2 teaspoon grated orange rind
• 6 cups gourmet salad greens
• 1 cup orange sections
• 1/4 cup crumbled feta or blue cheese
• 1/4 cup fresh orange juice
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard

Directions

Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush. Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates. Top with beets.