Makes 4 servings.

INGREDIENTS

• dressing
• 3tablespoons olive oil
• 2tablespoons white wine vinegar
• 2tablespoons orange juice
• 1 1/2teaspoons grated orange peelsalad
• 42- to 3-inch-diameter beets, unpeeled, scrubbed, all but 1 inch of tops removed
• 1tablespoon olive oil14.5-ounce bag baby lettuces with frisée
• 1/2cup walnut pieces, toasted
• 4ounces chilled soft fresh goat cheese (such as montrachet), coarsely crumbled
• thin strips of orange peel

DIRECTIONS For dressing: Whisk all ingredients in small bowl. Season with salt and pepper.
for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)

Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.

Tags: Beets, Cheese, Goat, Greens044, Recipe, Roasted, Salad, Walnuts044, Winter