Roasted Beet Salad w/ Oranges & a Ladybug

Here is a salad I make often during the winter months, when citrus and root vegetables are at their best.
This is such a delicious and pretty salad. I usually put this salad over arugula, but tonight I decided to make it Barefoot Contessa style sans greens.

As I was tossing the salad, I had a visitor on the counter, Mrs. ladybug. She took the time to pose for a photo opp.
Maybe it's good luck, or maybe I need to call an exterminator! I will go with the good luck theory!



You can make whatever dressing you like to put on this mixture.
I decided to add orange zest to the salad, like Ina does, and it added an extra zingy orange flavor.



I made a dressing of red wine vinegar, lemon juice, olive oil and a tablespoon of honey.

I roasted a few beets, and when they were cool enough to handle, peeled them by rubbing the skins off. I quartered these.
I realized there weren't enough beets for a crowd, so I threw in a jar of drained Harvard beets, which worked out fine! (notice the 2 different colored beets).

Add sliced oranges, make sure you peel that white pith off. Some chopped red onion and you are ready to go. You can make this hours ahead and put in the fridge.