A delicious winter salad when blood oranges are in season.
Puree blood orange in a food processor or blender until smooth. Add vinegar, ginger, crushed red pepper, white pepper and salt and blend. Gradually add oil and blend until well mixed. Chill until ready to serve. If dressing is too thick, add orange juice until desired consistency is reached.
Toss beats with oil. Place on sheet tray lined with parchment paper or sprayed with cooking spray. Sprinkle with salt. Bake at 400ºF for 30 minutes or until beets are tender. Remove from oven and drizzle with corn syrup.
Divide salad greens between plates. Top with roasted beets and walnuts. Drizzle with Blood Orange Vinaigrette and top with crumbled goat cheese.