These early fall days are to be savored, but admit it, we all want a little taste of what made summer so special.  This Roasted Beet and Orange Dijon salad is a great lunch on its own, or the perfect side to early autumn dinners.  Did we mention this was easy?  It is, and serves 4 to 6.

STEP ONE:  Roast the beets. While pre-heating the oven to 400 degrees, wash and dry  4-6 beets after removing the greens and tail.  Wrap individual beets in foil, and then roast for one hour.  They may take a little longer…to be sure, the beets will pierce easily with a knife when fully roasted.  Once cool to the touch, the beet’s outer skin can be removed under running water with a scrubbing brush.

While the beets are roasting, peel and remove the pith from 2-3 oranges slicing the fruit width-wise.

STEP TWO:  Prepare your dressing. In 2 or 4 cup measuring cup, add 3 tablespoons Dijon mustard, 2 tablespoons maple syrup, 4 tablespoons coconut milk, and orange zest to taste.  Stir until combined.  Drizzle in 1 tablespoon olive oil while stirring. Slowly add the juice of one orange, stirring until mixed.  Add sea salt and pepper to taste, then refrigerate until ready to serve.

STEP THREE: Plate the salad. Place mixed greens on a plate, and drizzle with a little of the dressing.  Top the greens with alternating layered slices of roasted beets and oranges then drizzle again with a bit of dressing. Garnish with basil. Feta or your favorite soft crumbly cheese can be introduced as a compliment. ENJOY!