Abilene Crave

Ingredients

Dressing

• 1/4 cup Pompeian OlivExtra Plus
• 1/4 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar
• 2 to 3 tablespoons sugar
• 1 1/2 tablespoons grated fresh ginger
• 1/4 teaspoon salt or to taste

Salad

• 2 medium size, fresh beets (about 10 ounces total), stemmed and scrubbed
• 4 large Romaine lettuce leaves or 4 cups loosely packed field greens (about 4 ounces total)
• 2 blood oranges or navel oranges, peeled and cut into sections
• 1/2 cup thinly sliced red onions
• 1/4 cup chopped cilantro leaves
• 1/2 ounce chopped walnuts, toasted (optional)

Preparation

1. Preheat oven to 425°F.
2. Peel beets under running water to prevent staining of fingertips. Drain on paper towels and cut each beet into eight wedges.
3. Place beets on foil-lined baking sheet, drizzle with 1 teaspoon oil (from the dressing ingredient list) and toss to coat well. Arrange in a single layer, bake 10 minutes, stir and cook 10 minutes longer or until just tender. Remove foil and beets from baking sheet and place on wire rack to cool at least 10 minutes.
4. Meanwhile, combine salad dressing ingredients in a jar or container with lid.
5. Arrange lettuce on a large platter, top with remaining salad ingredients and beets. Shake jar vigorously and drizzle one half of the dressing evenly over all. Refrigerate remaining dressing up to 3 days for later use.

Serves
Serves 4 (about 1 cup salad per serving, plus 1/4 cup dressing for later use)