Preheat oven to 350°F (180°C).Begin by placing the beets in oven, wrap in foil and place in baking tin.Roast for 35 to 40 minutesLet cool slightly before removing foil.Allow beets to cool before peeling.Chop beets into 1 inch cubes and set aside.Supreme blood oranges and set aside in bowl.Place clean lettuce in bowl and scatter beets on top.Drain orange pieces and place on salad.Put all salad dressing ingredients in a jar with lid and shake.Use half of the dressing to cover the salad.Finish by sprinkling with cheese and nuts.

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3 medium beets, washed and trimmed 2 blood oranges, supremed 1 head of Boston, Bibb romaine lettuce (crunch salad) 5 or 6 leaves or radicchio lettuce 1 head of Belgian endive 1/3 cup (80 mL) pecans, chopped 1/3 cup (80 mL) feta, crumbled dressing 5 Tbsp. (75 mL) white wine vinegar 4 Tbsp. (60 mL) Chili Gourmet extra virgin olive oil 2 Tbsp. (30 mL) plain yogurt 1 tsp. (5 mL) Dijon mustard salt and pepper to taste