Winter Salad with Roasted Beets and Citrus Reduction Dressing

"My perfect appetizer salad will accentuate the flavor of the season and make a stunningly delicious addition to the table, so I made it using fresh orange juice, colorful beets, and - just for emphasis-some creamy, tangy goat's cheese." - Timothy C. Cebula, Associate Editor of the Culinary Department
Preheat the oven to 400 degrees.Leave the root vegetables and 1-inch stalk on the beetroot; brush. Place the beets on a foil-lined jelly pan and brush with cooking spray. Lightly brush the beets with cooking spray. Bake at 400 ° C for 1 hour and 10 minutes or until cooked through. Cool the beets slightly. Cut off the beet roots and stems; peel them. Cut the beetroot into 1/2-inch-thick slices.In a small saucepan, bring the juice and sugar to a boil; cook for 10 minutes or until the sugar is reduced to 2 tablespoons. Transfer to a medium bowl; cool slightly. Add the shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring with a whisk. Gradually add the butter, stirring constantly with a whisk.Combine the lettuce leaves, watercress and radicchio. Sprinkle the lettuce with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix gently until smooth. Place approximately 1 cup of the salad mixture on each of the 8 salad plates. Spread the beets evenly over the salads. Drizzle each salad with about 1 tablespoon of dressing; sprinkle each salad with 1 tablespoon of cheese.Wine Note: White wine usually goes well with a salad, but the earthy and rich flavor of a winter salad with baked beetroot and citrus-infused dressing allows this hearty dish to pair with a lighter red wine like Irony Monterey Pinot Noir 2006 ($16). The berry-fruit taste of the wine goes well with goat cheese, and its earthy mushroom taste is enhanced by baked beets, and the tart sourness in the aftertaste corresponds to citrus. --Jeffrey Lindenmuth