Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) And Asparagus With Orange Oil

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Ingredients for 6 servings

2 cups strained orange juice

2 1/2 tablespoons lemon juice

grapeseed oil

2 beetroot (beets)

2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried

1 bunch frisee (curly endive) washed and dried

1 bunch mache leaves (or any other mild soft gourmet salad green)

2 blood oranges, peeled and sliced into rounds

24 green asparagus spears, peeled and blanched

2 tablespoons pine nuts, toasted

1 tablespoon white wine vinegar

1 tablespoon walnut oil

4 tablespoons olive oil

salt and freshly ground black pepper

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