Julia Child Beet Blood Orange Walnut Rocket Salad

Step 1: Preparing the Beets - 1 hour: Preheat the oven to 375 F.

Step 2: Wash the beets and cut away the tops and tails.

Step 3: Place in the baking dish, pour in water, and cover tightly with aluminum foil.

Step 4: Bake for 45 minutes to 1 hour (or longer), until the beets are tender enough to be pierced easily with a toothpick or small knife.

Step 5: Remove foil, let the beets cool, and then peel them over the sink (their skins will rub off easily).

Step 6: Slice the beets thin; season with salt and pepper.

Step 7: Preparing the Oranges: Grate the zest (orange part of peel) of 1 orange into a small bowl, being careful not to include any white pith.

Step 8: From both ends of the 2 remaining oranges, cut slices deep enough to expose the flesh.

Step 9: Stand each orange on end and neatly slice off strips of skin and pith, from top to bottom, all around, to expose the naked flesh.

Step 10: Cut oranges into thin slices and set aside for the salad.

TO MAKE THE VINAIGRETTE

Step 11: Peel the shallot, cut into fine dice, and stir at once into the orange juice and zest.

Step 12: Add salt.

Step 13: Whisk the vinegar and then the oil into the bowl.

Step 14: Taste carefully and determine if more oil or vinegar is needed, or juice from the reserved orange half.

Step 15: The sauce should be on the acidic side, to balance the sweetness of the oranges and beets.

FOR SERVING

Step 16: Arrange the rocket on the platter.

Step 17: Spoon a few tablespoons of vinaigrette over the beets, toss to coat evenly, and then place artfully on the rocket.

Step 18: Lay orange slices around the platter and scatter walnuts over the top.

Step 19: Spoon on enough vinaigrette to coat the salad. Serve immediately.