Golden Beet Salad

Serves 4

One bunch golden beets, tops removed and scrubbed (save the tops)
One bunch mizuna, washed, spun dry and chopped
1/4 cup Cara Cara orange juice
1/4 cup rice vinegar
1 tablespoon finely chopped onion
1/3 cup vegetable oil
Salt and pepper

1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. Arrange the beets on the baking sheet and cover. Roast for 20 minutes (tiny beets) 30 minutes (small) 40 to 50 minutes for medium to large beets. The beets will be tender, when pierced with the tip of a sharp paring knife.
2. Remove from the oven, when cool enough to handle, slip the skins off the beets, cut into 1/2-inch dice, and put into a small bowl.
3. Put the mizuna into a salad bowl, and set aside. In another bowl, whisk the juice, vinegar, onion and oil. Season with salt and pepper, pour a bit of the dressing over the beets, and toss.
4. Dress the mizuna with some of the dressing, and plate the mizuna. Top with the beets, and drizzle with some of the remaining dressing.

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