Ingredients

• 1  tsp. finely shredded orange peel
• 1/4  cup orange juice
• 3  Tbsp. red wine vinegar
• 4  cloves garlic, minced
• 1  green onion, finely chopped
• 1  tsp. ground cinnamon
• 1/2  tsp sea salt or salt
• 1/4  tsp. cayenne pepper or paprika
• 1/2  cup extra virgin olive oil
• 1-1/2  lb. baby beets, trimmed and roasted*
• 1  head red leaf lettuce or leaf lettuce, torn (8 cups)
• 3 to 4  small blood oranges, and/or oranges, peeled and sliced
• 1/2  cup dried cranberries

Directions

1. For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.

2. In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.

*Roasted Beets: Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad