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beet orange and walnut salad



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  1. Preheat the oven to 375 degrees
  2. Wrap each beet in a piece of foil
  3. Sealing tight
  4. Place all the beet packages on a foil-lined baking dish
  5. Bake for 1 - 1 1 / 4 hours
  6. Leave the beet packages on the baking dish
  7. But carefully pull open a corner of the foil package to let the steam escape
  8. Let the beet packages sit in this manner for 5-10 minutes
  9. Carefully open the foil package more fully
  10. Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably
  11. Slide your fingers over the surface of the beets and the skin of the beets will peel off easily
  12. Cut the beets into wedges
  13. Peel 2 of the oranges well
  14. Taking care to remove all the white pith
  15. Carefully separate the peeled oranges into separate segments
  16. Set aside
  17. Squeeze the juice from the remaining orange
  18. Set aside
  19. In a bowl
  20. Combine 1 tablespoon of the walnut oil
  21. Sugar
  22. Salt and pepper
  23. Add the walnuts and toss well to coat
  24. Place the walnuts in a single layer on a baking dish and bake 5-7 minutes until the nuts are very hot to the touch and smell "nutty
  25. " allow nuts to cool and chop coarsely
  26. In a bowl
  27. Combine the orange juice
  28. The olive oil
  29. The remaining tablespoon walnut oil
  30. Red wine vinegar
  31. And additional salt and pepper to taste
  32. Toss the lettuce with three-quarters of the vinaigrette and spread on a platter
  33. Toss the beets with the remaining vinaigrette
  34. Top the nest of greens with a layer of beets
  35. Arrange the orange wedges decoratively around the mound of beets and sprinkle the seasoned nuts over everything
  36. Serve immediately

Step 24

Total Time in Minute 0

Ingredients Count 9

cooking beet  orange and walnut salad

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Olive oil

Seedless oranges


Walnut oil


Salt & pepper

Head romaine lettuce

Red wine vinegar

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