The zesty Ginger Vinaigrette makes extra and can be chilled for up to three weeks.

Prep: 45 minutes   Bake: 1 hour  
Cool: 30 minutes   Oven: 375°

10 medium red and/or golden beets
1 Tbsp. olive oil
Salt and ground black pepper
3/4 cup hulled pumpkin seeds (pepitas) or slivered almonds
1 1/2–2 cups Ginger Vinaigrette
16 cups torn mixed greens (romaine, green and red leaf lettuces, radicchio, frisée, and endive)
3 tart apples, cored and sliced
2 cups shredded carrots*

1. Wash beets thoroughly. In a shallow baking pan toss beets with oil; sprinkle with salt and pepper. Roast, uncovered, in 375° oven for 1 hour or until tender. Cool about 30 minutes or until cool enough to handle. Remove skins. Slice into 1/4-inch rounds.

2. Meanwhile, in another baking pan, spread pumpkin seeds; sprinkle with salt. Roast, uncovered, 8 to 12 minutes or until golden, stirring once. Cool.

3. To serve, in a large bowl toss greens and apples with enough Ginger Vinaigrette (1 1/2 cups) to coat lightly. Arrange on serving plates. Top with beets, pumpkin seeds, and carrots. Pass additional vinaigrette, if desired. Makes 12 servings.

*NOTE: To shred carrots, use a zester to make long, narrow strips.

Ginger Vinaigrette: In a blender combine 1/2 cup finely chopped fresh ginger, 1/2 cup chopped green onions, 1/2 cup chopped cilantro, 1/2 cup Dijon-style mustard, 1/2 cup rice vinegar or cider vinegar, 1/2 cup lemon juice, 1/3 cup chopped shallots, 3 tablespoons sugar, 2 tablespoons chopped parsley, and 1 tablespoon minced garlic (6 cloves). Cover and blend thoroughly. With blender running, gradually add 3 cups salad oil in a slow steady stream until completely smooth and creamy. Season to taste with salt and pepper. Cover and chill until served or for up to 3 weeks.

Per serving:  281 cal., 22 fat (3 g sat. fat), 0 mg chol.,
197 mg sodium, 19 g carbo., 5 g fiber, 5 g pro.