Ingredients (All Found @ the Doylestown Food Market!)
6 small local beets
2 medium oranges1
1/2 tablespoons balsamic vinegar
3 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 (5-ounce) package mixed baby greens
1/2 cup blue cheese
1/4 cup chopped walnuts
1. Preheat oven to 400°. Prepare baking sheet. Scrub beets and place in center of foil, leave roots. Bake for 40 minutes at 400°. Quarter the beets.
3. Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze to extract juice. Set sections aside; reserve 3 tablespoons juice. Combine rind, juice, vinegar, and next 4 ingredients in a small bowl; stir with a whisk.
4. Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.
Recipe modified from original found on MyRecipes.com