Fall seems to have a collective effect on all of us who love to cook. Winter squashes, root vegetables, slow-cooked and roasted foods beckon us to linger a little longer in the kitchen. I got this recipe last year from my daughter-in-law who works at the Culinary School of the Rockies in Boulder, Co. and it has become my favorite fall salad. I've added a combination of feta and goat cheeses which I think really rounds out the flavors. I love how the fresh citrus balances the richness of the roasted beets. I hope you agree that this is fall at its finest. —patricellen
Wash the beets and place in a baking pan. Drizzle with the olive oil and balsamic vinegar and some salt and pepper. Cover the pan with foil and bake for 45 - 60 minutes or until a skewer can easily be inserted into the beets.
Remove the beets from the oven and cool. Remove the skins and cut the beets into wedges. Toss with another drizzle of olive oil and balsamic vinegar and set aside.
Peel 2 of the oranges and slice into sections. Cut the 3rd orange in half and juice. Set these aside.
Toast the almonds in a skillet over medium heat until golden brown and fragrant. Set aside to cool.
Whisk together the vinaigrette ingredients.
Combine the feta and goat cheeses with your fingers to form medium-sized crumbles.
Cut or tear the romaine into bite-size pieces and mix with the baby greens.
Toss the lettuce with 3/4's of the vinaigrette and place on a platter.
Garnish the salad with the beet wedges and orange segments and drizzle with the remaining vinaigrette. Sprinkle the salad with the cheeses and toasted almonds and serve immediately.