Preparation

• Heat the oven to 400°F. Put the beets in a small baking dish with 1 cup water. Cover with foil and roast until the beets are tender, 40 to 60 minutes. Meanwhile, in a small bowl, combine the minced shallot, vinegar, orange juice, and orange zest. Whisk in the olive oil in a thin stream; season with salt and pepper. When the beets are cool, peel them and cut into 1/2-inch dice. Toss with 1 to 2 Tbs. of the vinaigrette. Toss the frisée with some of the remaining vinaigrette (there may be a little vinaigrette left over). Divide the frisée evenly among salad plates, sprinkle with the beets and toasted walnuts, and serve.