Beet, Orange and Lettuce Salad with Walnuts

cooking.nytimes.com
serves 4
Ingredients

• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon balsamic vinegar
• 1 tablespoon sherry vinegar or red wine vinegar
•  Salt and freshly ground pepper to taste
• 3 tablespoons grapeseed oil or sunflower oil
• 1 tablespoon extra virgin olive oil
• 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
• 1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
• 4 cups lettuce
• ¼ cup chopped walnuts (1 ounce)

Preparation​

1. In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
2. Toss the beets with 1 tablespoon of the dressing. Toss the lettuce with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the lettuce in an alternating pattern and drizzle on the remaining dressing. Top with the walnuts, and serve.