This is a great salad for both Passover and Rosh Hashanah. The beets and apples give it a hint of sweetness.
6 to 8 (1 1/2-inch) baby beets, peeled and stems trimmed
1/4 cup olive oil
Salt and pepper
4 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon Passover mustard
1 cup orange juice, reduced to 1/2 cup
2 tablespoons red or white wine vinegar
1 cup extra-virgin olive oil
10 ounces mixed baby greens
1 cup small diced Granny Smith apples
1/2 cup pine nuts, toasted
Preheat the oven to 400 degrees F.
Place the beets in a small bowl and drizzle with 2 tablespoons of the olive oil. Season the beets with a pinch of salt and a pinch of pepper. Place on an ovenproof platter and roast in the oven until tender, about 40 to 45 minutes. Remove from the oven and allow to cool. Once cool enough to handle, slice into quarters and set aside.
In a medium bowl whisk together shallots, garlic, mustard, orange juice and vinegar. Drizzle in the olive oil until completely incorporated. Season the vinaigrette with salt and pepper.
To make the salad, combine the mixed greens, apples, pine nuts and the beets in a large bowl. Season with salt and pepper and add 1 cup of the vinaigrette to the bowl. Toss and serve immediately.