ROASTED BEET SALAD
Serves 4

½ pound  beets, stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon lemon juice
3 tablespoons orange juice
1 teaspoon orange zest
½ teaspoon Dijon mustard
1 tablespoon olive oil
1 head butter head lettuce, leaves separated and rinsed

Preheat oven to 400 degrees. Rinse beets and wrap with aluminum foil (if using different colours, yellow, striped, red, etc,  wrap in separate packages). Place on center rack and bake until tender, about 45-60 minutes. Remove from oven and cool. Peel beets and cut in half lengthwise. Combine remaining ingredients and whisk or shake until well mixed. Separate lettuce leaves onto 4 serving plates. Place beets onto lettuce and drizzle with dressing.