Serves 4 to 6 - Recipe by: Joan Deccio Wickham

INGREDIENTS:

Dressing:
½ cup olive oil

4 tablespoons orange juice

1 tablespoon Dijon mustard

1 teaspoon white wine vinegar

2 tablespoons fresh dill

1 tablespoon honey

Salt and freshly ground black pepper

Whisk together all ingredients until well blended. Season to taste. Set aside.

Salad:
6 medium beets, (about 2 pounds), stems off

2 tablespoons olive oil

2 medium Walla Walla Sweet Onions, peeled and cut into quarters

½ pound wild green mixture

¼ pound blue cheese, frozen

Salt and freshly ground pepper to taste

DIRECTIONS:

1. Place beets in baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake about 1 hour, or until tender when pierced with a knife.
2. When cool enough to handle, peel the beets, cut into quarters, add the Walla Walla Sweet onions. Toss with prepared dressing. Serve on a bed of wild greens.
3. Grate the frozen blue cheese wedge over the salad. Season to taste.