Ingredients
2 medium fresh beets1 package (5 ounces) mixed salad greens2 medium navel oranges, peeled and sliced1 small fennel bulb, halved and thinly sliced1/4 cup chopped hazelnuts, toastedDRESSING:3 tablespoons olive oil2 tablespoons orange juice1 tablespoon balsamic vinegar2 teaspoons grated orange zest1/4 teaspoon onion powder
Preparation
Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.
