4 medium beets, trimmed
4 tablespoons olive oil
2 tablespoons Sherry wine vinegar or balsamic vinegar
8 cups mixed baby greens
2 blood oranges, peel and white pith removed, oranges thinly sliced
1/2 cup finely chopped red onion
1/4 cup walnuts or pecans, toasted, chopped
Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 45 minutes to 1 hour 15 minutes (depending on size). Cool beets. Peel beets and cut into 1/2-inch pieces.
Whisk olive oil, Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.