ROASTED BEET AND BLUE CHEESE SALAD

Ingredients

• ​2 unpeeled large golden yellow beets, trimmed
• 2 unpeeled large red beets, trimmed
• 1 tbsp canola oil
• 1/2 cup fresh blood orange juice
• 2 tsp red wine vinegar
• 1/4 tsp tarragon, crumbled
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 6 cups torn mixed greens
• 1/2 cup Spiced Maple Pecans or toasted pecans
• 1/2 cup crumbled blue cheese

Directions

1. Preheat oven to 400°F.
2. Combine beets and canola oil in a bowl; toss to coat. Wrap beets tightly in foil and place in a baking dish.
3. Bake until tender when pierced with a fork, about 1 hour.
4. Unwrap beets. When cool enough to handle, peel and chop beets; set aside. There should be about 4 cups of each type of beet.
5. To prepare dressing, whisk together blood orange juice, vinegar, tarragon, salt and pepper until combined. Gradually whisk in olive oil until blended.
6. Combine beets and greens in a bowl.
7. Add dressing and toss to combine. Sprinkle with Spiced Maple Pecans and cheese.