Red leaf salad with roasted beets, oranges and walnuts from Food52

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Notes about this recipe

  • mharriman on December 16, 2021

    We loved this salad. The only caveat is the cooking time. It was way off. My beets took a full 80 minutes to roast at the prescribed temperature. The dressing, paired with the oranges, roasted beets, fennel seeds, and shallots, created a refreshing salad. A great late Fall/ Winter side dish when beets are plentiful here in the mid-Atlantic.

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