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Ingredients
 baby chioggia beets2 bunches
roasted
 Zest and juice of ½ orange
 Salt and pepper
to taste
 extra-virgin olive oil 1/4 cup
 sherry vinegar2 tbsp
 dijon mustard1 tsp
 Satsuma mandarins3 each
segmented
 Asian pears2 each
thinly sliced
 hazelnuts 1/4 cup
toasted
 butter lettuce2 heads
washed and dried
 fresh fennel1 bulb
shaved

cookware

oven proof dish
blender
mandoline
For the Salad
1
Clean the beets then toss them with oil and salt and transfer them to an oven proof dish and add about a half cup of water. Cover with foil and roast in a 400° oven for 20 - 25 minutes or until soft. Once roasted, peel and slice into wedges.
For the Vinaigrette
2
In a blender (or with a whisk) add the vinegar, mustard, orange juice and zest and blend until smooth. While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper.
To Assemble
3
Toss all salad ingredients with vinaigrette and arrange neatly on a platter.