- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated orange peel
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- 1 (4.5-ounce) bag baby lettuces with frisée
- 1/2 cup walnut pieces, toasted
- 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
- Thin strips of orange peel
- Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
- Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.