Stand 1 orange upright, and remove peel and pith with serrated paring knife, following curve of fruit from top to bottom. In another bowl, toss apple slices in 1/4 cup vinaigrette. PS: the original plan was to add fresh orange segments to this salad, but since it was the very beginning of citrus season we just couldn’t find any oranges that were bright … Drizzle with olive oil and season with salt and pepper. 1. To make Salad: Trim ends of oranges all the way to juicy flesh. Instructions. We made a vinaigrette with fresh squeezed orange juice, orange zest, and plenty of dijon mustard. The sweetness of the corn and hint of honey (or your choice of sweetener) of the dressing balances the vegetables, onions, and shallots in the salad. To make Vinaigrette: Place all ingredients in blender or food processor, and blend until smooth. For the vinaigrette: Preheat the oven to 400 ̊. Let cool in the foil. Toss the beets in a couple of tablespoons of olive oil. Place the red beets on one sheet of foil and the yellow beets on another. Leave the oven on. The tangy lemon and lime juice, plus adding the zest enhanced the flavors. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4 inch slices. Season with pepper, toss well, and transfer to a salad bowl. Meanwhile, combine … Clean and steam beets 35 to 40 minutes. In a large bowl, combine romaine, apple slices, cranberries, dates and walnuts. When ready to serve, give the remaining vinaigrette another shake and drizzle over salad. Set aside. Preheat the oven to 400ºF. Place the beets on a foil-lined baking sheet and roast for … Refrigerate. To add some brightness to the grilled vegetable salad, I made a fresh citrus vinaigrette. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to 50 minutes. 2. Tablespoons of olive oil the beets are tender when pierced with a knife following! 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