Rubbing roasted beets with paper towels is the easiest way to remove their skins.
Martha Stewart Living, June 1999
Yield Serves 6
6 large beets, about 2 pounds, scrubbed and stems removed
6 navel oranges
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil
1 cup fresh flat-leaf parsley leaves, coarsely chopped
3 heads Bibb lettuce, 1/2 pound, or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive, about 1/2 pound, cut into 1/2-inch pieces
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray
Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.