Contributed by (Adapted from www.bhg.com)

n/a

Ingredients

8 medium Beets (about 2-1/2 lbs)
5-6 Golden beets
1/4 C Orange juice
1/4 C Olive oil
2 Tbs Balsamic vinegar
1 small Shallot, finely chopped
2 tsp Dijon-style mustard
1/4 tsp Sea salt
8 C mixed Salad greens
freshly ground Black pepper

Instructions

In a covered large saucepan, cook medium beets in boiling salted water for 35 to 45 minutes or until tender; drain. Cool and slip off skins. Using an apple corer, cut a hole through the center of each medium beet. If necessary, cut a thin slice off the bottom of each beet so it sits upright. Cover and chill for 1 to 24 hours. Meanwhile, in a covered saucepan, cook Golden beets in boiling salted water until tender; drain. Cool and slip off skins and quarter the beets. Cover and chill for 1 to 24 hours. For dressing, in a screw-top jar, combine orange juice, olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Cover and shake well. To serve, place a medium beet upright on each salad plate. Place 1 cup of the salad greens in the center and around each medium beet. Arrange four Golden beet quarters around each beet. Drizzle with dressing. Sprinkle with pepper. Serves 8.

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