Ingredients

Dressing:
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
Salt and pepper to taste

Salad:
3 medium beets
4 cups mixed greens
1/2 cup thinly sliced red onion

Directions

For the dressing, combine orange juice, orange zest, honey, vinegar, Dijon mustard and olive oil in a bowl and whisk until smooth. Season with salt and pepper. Chill until serving time.

Wrap the beets in foil. Roast at 350 degrees for 1 1/4 hours or until tender. Cool to room temperature; peel and cut into 1/4-inch slices. Chill for up to 2 days at this point if desired. To serve, toss beets with the dressing. Arrange the greens on a large plate. Top with the beets and onion. Serves 4.