- To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
- Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
- Peel beets and slice into 1/4-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
- To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.
Calories 262, Carbohydrates 27g, Cholesterol 6mg, Fat 16g, Fat Calories 145, Fiber 7g, Protein 6g, Saturated Fat 3g, Sodium 619mg. Daily Values: Calcium 108.01mg 11%, Phos 140.79mg 14%, Copper 0.27mg 14%, Zinc 1.31mg 9%, Panto 0.63mg 6%, Biotin 1.12mcg 373%, Iodine 1.94mcg 1%, Magnesium 59.34mg 15%, Iron 1.88mg 10%, Vitamin B6 10%, Vitamin C 65%, Vitamin B12 2%, Vitamin D 0%, Vit E-a-Toco 4%, Vitamin A 15%. Percent Daily Values are based on a 2,000 calorie diet.