6 to 8 (1½-inch) baby beets, peeled and stems trimmed
¼ cup olive oil
Salt and pepper
2 red onions, sliced
4 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 cup fresh squeezed orange juice, reduced to ½ cup
2 tablespoons Champagne or white wine vinegar
1 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
10 ounces mixed baby greens
1 cup small diced Granny Smith apples
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 oven-proof 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.
Heat the oven to 400 degrees. Toss the sliced red onions with 3 tablespoons olive oil and the balsamic vinegar. Place onions on a large low-sided jelly roll type pan and roast for 25 minutes or until soft. Remove from the oven and cool. Once cool, roughly chop (keep them in large pieces) and set in a medium bowl with the shallots, garlic, Dijon mustard, orange juice and vinegar. Use a whisk to blend and slowly drizzle in the extra-virgin olive oil until completely incorporated. Season the vinaigrette with salt and pepper.
To make the salad, combine the mixed greens, apples, and the beets in a large bowl. Season with salt and pepper and add 1 cup of the vinaigrette to the bowl. Toss using your hands or tongs and serve immediately.