Wakarusa Valley Farm Roasted Beet Salad

Cut 1 orange in half and squeeze the juice. (Reserve the other 2 oranges.) Place the whole beets, garlic cloves, thyme, bay leaf, olive oil, white wine and the orange juice in a large baking pan. Season with salt and pepper and toss the beets to coat with the mixture. Roast the beets in a 325 degree oven for 45 minutes to 1 hour, or until tender. Remove the pan from the oven and allow the beets cool. Peel the beets and dice them into large chunks. Peel the remaining 2 oranges and cut them into large dice.

Make Red Wine Vinaigrette using recipe below.

To make the beet salad, place the diced beets, oranges and fennel in a large bowl. Add the vinaigrette and toss to coat. Season the salad with a pinch of salt and pepper to taste. Arrange the beet salad on a chilled platter, or individual salad plates, and top with shaved ricotta salata.