Harvest Greens, Orange and Onion Salad with Crumbled Feta

1 1/2 lb. fresh beets, 2 cups greens reserved, or 2 (8-oz.) pkg. cooked baby beets
1/2 cup diced red onion
3 navel oranges
3 tablespoons Nakano Natural Rice Vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
4 cups mixed salad greens (if using fresh beets) or 6 cups if no reserved beet greens
1 (4-oz.) pkg. crumbled feta cheese

1. Heat oven to 400°F. Arrange beets on shallow rimmed baking sheet; bake 45 to 60 minutes or until just tender when pierced with fork. Cool. Peel; dice 3/4 inch. (If using packaged cooked beets, skip cooking step; dice.) Place in large bowl, along with onion.

2. Peel oranges. Cut into segments over small bowl to capture juice; reserve segments. Whisk vinegar, salt and pepper into juice. Whisk in oil; pour over beet mixture.

3. When ready to serve, tear salad greens and reserved beet greens into bite-size pieces; arrange on plates. Top with beet mixture; drizzle with vinaigrette. Top with orange segments; sprinkle with cheese. Serve immediately.

6 servings