All Season Salad with Baby Greens and Roasted Beets

1 pound beets, foliage removed and discarded, well scrubbed
9 cups baby lettuce leaves, preferably including arugula and baby spinach
1 teaspooon fresh rosemary leaves, finely chopped, optional
3 oranges, such as cara cara or substitute one orange for a pink grapefruit, peeled and cut into segments
3 tablespoons blanched almonds
DRESSING:
3 tablespoons sherry vinegar
1 1/2 tablespoons honey
1/2 teaspoon salt or as desired
2 tablespoons shallots, finely chopped
4 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
ground black pepper to taste

Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
Using a large sheet of aluminum foil, line with similar size parchment paper, wrap all the beets, sealing well to trap the heat as they cook. Cook for about 60 - 75minutes or until a paring knife inserted into a beet yields slightly. This is easily done by unwrapping the package slightly, then re-wrapping it.
When beets are cooked, allow to cool while still wrapped tightly. While beets are cooling, whisk together the dressing ingredients: sherry vinegar, honey, dijon mustard, sea salt, shallots, extra virgin olive oil. Prepare the citrus segments. Toss the citrus segments with the rosemary and set aside. Wash the lettuce in a salad spinner.
When beets are cool, slip off the peels. Cut the beets into 1/8-inch slices, then stack 2-3 slices and dice into 1/4-inch dice. Place into a small bowl. Toss the beets with 3 tablespoons of the dressing and set aside.
When ready to serve the salad, spread the lettuce over a large rimmed platter. Drizzle with remaining dressing. Scatter the beets on top of the lettuce, followed by the citrus segments, then the almonds. Serve at once.
This is a very festive looking salad and it is excellent any season!

Nutrition Information