Trying to use up some BEETS!

This salad was thrown together the other day to use up random kitchen and garden surplus.

The results? So yummy I decided to make it again, and share with you!!

Baby Beets and Greens Salad

4 cups baby spinach, baby arugula or mixed greens    (even some baby beet greens are nice here) 
12 baby beets 
1/4 cup toasted hazelnuts or pecans 
1 blood orange or two tangerines, peeled and sliced 
1/4 cup rice wine vinegar 
1/4 tsp. salt 
1 bay leaf 
5 whole black peppercorns 
fresh ground black pepper

Vinaigrette

1/2 cup fresh blood orange or tangerine juice 
1/4 cup honey (*gasp* yes, I know), agave or brown rice syrup 
1/3 cup olive oil 
1/3 cup grapeseed oil (or olive oil) 
2 Tbsp. rice wine vinegar 
1 Tbsp. chopped fresh mint

In a saucepan place cleaned beets with enough water to cover. Add rice vinegar, bay leaf, peppercorns and salt. Bring to a boil over high heat. Reduce heat to medium and continue to cook until beets can be easily pierced with a knife. Remove from heat, strain beets and allow to cool. Cut beets in half or quarters and refrigerate until ready to use.

Vinaigrette:
Combine juice, honey and rice vinegar in a bowl. Slowly drizzle oils in a steady stream while whisking continually to create an emulsion. Season with salt. Refrigerate until ready to use. Stir in chopped mint when ready to serve.

To Serve:

Lay greens on platter or individual serving plates. Lay slices of oranges on greens. Sprinkle with nuts and beets. (Or arrange all fancy-like if that's your thing...) Fresh ground black pepper to taste.

Drizzle with dressing.