| 1. |
Wash beets and wrap in foil. Place in 400 °F (200 °C) oven for about 1 hour and 30 minutes or until knife slides easily into beets. |
| 2. |
Let stand until cool enough to handle. Remove skin and slice thinly; set aside. |
| 3. |
Spread greens onto platter and sprinkle with red onions then top with beets. |
| 4. |
With a chef’s knife and using a sawing motion cut skin and white pith from oranges and cut between membranes to make segments. |
| 5. |
Sprinkle over top of greens; set aside. |
| 6. |
For the orange poppy seed dressing; in a small bowl, whisk together oil, orange rind and juice, vinegar, mustard, honey, garlic and poppy seeds. (Grating rather than crushing the garlic gives it smoother texture.) |
| 7. |
Drizzle over salad mixture and serve. |
| 8. |
Note: based on a recipe from the Heart and Stroke Foundation 2011.
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