Roasted Beet Salad

1 pound baby beets, stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
½ teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 head Bibb (Boston) lettuce, leaves separated
1. Preheat oven to 400 degrees. Rinse beets. Wrap beets in foil, making a single layer, and roast in middle of oven 30-45 minutes, or until tender. Cool. Cut off stem and root and peel beets. Halve lengthwise.
2. Whisk together shallot, juices, zest, and mustard. Whisk in oil until emulsified and season with salt and pepper. Drizzle lettuce with 3/4 of dressing. Sprinkle with beets and drizzle with remaining dressing.