For the vinaigrette: Preheat the oven to 400 ̊. Let cool in the foil. In a large bowl, combine romaine, apple slices, cranberries, dates and walnuts. Drizzle with olive oil and season with salt and pepper. Refrigerate. To add some brightness to the grilled vegetable salad, I made a fresh citrus vinaigrette. Meanwhile, combine … The tangy lemon and lime juice, plus adding the zest enhanced the flavors. Place the beets on a foil-lined baking sheet and roast for … 1. To make Salad: Trim ends of oranges all the way to juicy flesh. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to 50 minutes. Instructions. When ready to serve, give the remaining vinaigrette another shake and drizzle over salad. Preheat the oven to 400ºF. Toss the beets in a couple of tablespoons of olive oil. Leave the oven on. Stand 1 orange upright, and remove peel and pith with serrated paring knife, following curve of fruit from top to bottom. Clean and steam beets 35 to 40 minutes. Place the red beets on one sheet of foil and the yellow beets on another. In another bowl, toss apple slices in 1/4 cup vinaigrette. Set aside. 2. To make Vinaigrette: Place all ingredients in blender or food processor, and blend until smooth. We made a vinaigrette with fresh squeezed orange juice, orange zest, and plenty of dijon mustard. Season with pepper, toss well, and transfer to a salad bowl. The sweetness of the corn and hint of honey (or your choice of sweetener) of the dressing balances the vegetables, onions, and shallots in the salad. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4 inch slices. PS: the original plan was to add fresh orange segments to this salad, but since it was the very beginning of citrus season we just couldn’t find any oranges that were bright … Apple slices in 1/4 cup vinaigrette made a fresh citrus vinaigrette a fresh citrus vinaigrette 40 to minutes. 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