Baked Beetroot Salad with Orange

Ingredients:

• 450 g beets, roots and tops trimmed
• 0.25 cups and 3 tablespoons of olive oil
• 4 peeled shallots, halved
• 2 oranges
• 2 tablespoons balsamic vinegar
• 0.25 tsp sugar
• 0.5 tsp mustard
• 350 g mixed leafy greens
• 2-3 tablespoons of salted sunflower seeds

Preparation:

1. Preheat oven to 230°C.
   
   Place the beets on a baking sheet lined with two layers of aluminum foil. Brush with 2 tablespoons of olive oil, sprinkle with salt and pepper, then wrap the beets in the first layer of foil. Place the baking sheet in the oven and roast the beets until tender, about 1 hour.
2. Meanwhile, place the shallots in a small bowl, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss well. After 45 minutes, remove the baking sheet with the beets from the oven and arrange the shallots directly on the second layer of foil. Return to the oven for another 15 minutes, until the onions are caramelized and soft, and the beets are perfectly cooked.
3. Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, peel them. Slice the beets and place them in the bowl with the onions.
4. Trim the tops and bottoms of the oranges. Place the oranges on one of the cut edges and carefully peel off the peel, starting at the top and working around to the bottom. Cut the oranges diagonally into thin slices. Set aside.
5. In a small bowl, combine the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons of olive oil. Pour the dressing over the beets and onions and toss. Add the herbs and orange slices and toss again. Sprinkle with the seeds.
   
   Recipe beetroot salad with oranges.