Ingredients
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1/4 cup orange juice
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2 tbsp balsamic vinegar
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Pinch ground cumin
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Pinch ground cinnamon
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freshly ground black pepper to taste
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2 tbsp olive oil
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6 small fresh beets
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2 oranges
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Orange zest
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6 cups lettuce greens
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1/4 cup toasted walnuts
Steps
1
Combine the orange juice, vinegar, cumin, cinnamon and pepper. Whisk in the oil until thoroughly blended. Refrigerate until ready to serve.
2
Cut off the tops of the beets, leaving 1 inch of the stem, and wash them. Place the beets in a medium pot, cover with cold water and bring to a boil. Cook, covered, until the beets are very tender, 30 to 40 minutes.
3
Drain the beets and let cool. When the beets are cool enough to handle, slip them out of their skins and cut into quarters. Place in a bowl and set aside.
4
Using a sharp knife, peel the oranges, carefully removing all of the bitter white pith and membranes. Carefully cut the orange sections away from the membranes.
5
With a vegetable peeler, remove some of the zest from the orange peels and cut it into thin strips. Blanche the zest in boiling water for 3-4 minutes.
6
Arrange lettuce greens on individual plates. Top with cooked and quartered beets, orange sections and toasted walnuts.
7
Pour on the dressing (whisk again before using) and garnish with orange zest strips. Serve immediately.
