This week's beet harvest and a simple salad to toss them in to!!!

Roasted Beet Salad               Serves 4

15 beets

6 tablespoons walnut oil- 3 tablespoons for the beets, reserve the remaining 3 tablespoons for the dressing

salt & fresh cracked pepper

2 oranges, peeled and segmented into pieces, slice between the white pith- squeeze what's left of the oranges into a bowl and reserve that juice

1/2 cup walnuts, toasted and chopped into pieces

4 tablespoons of champagne vinaigrette

1 tablespoon fresh tarragon

salt & fresh cracked pepper

Preheat oven to 425 degrees.  Toss beets with walnut oil and season with salt and pepper.  Place on a baking sheet and roast until tender.  About 40 minutes.  Remove from oven and allow to cool.  Once they have cooled, the skins will peel off easily.  Cut into quarters.  Add the beets and orange segments to a bowl.

For the dressing, add the champagne vinaigrette, the reserved orange juice, the tarragon, and salt and pepper to a small bowl.  Slowly drizzle in the walnut oil, whisking the entire time.

Toss the beets and orange segments with the dressing.  Top with toasted walnuts.  Serve!