Roasted Beet Salad with Oranges and Beet Greens

salads 002

6 medium beets with beet greens attached
2 large oranges peeled and pitch removed then diced
3 Tablespoons green onion, about 2
1 1/2 cups diced peeled celery root
1 1/2 cups diced peeled carrots
1/2 cup toasted walnuts

For vinaigrette:
3 tablespoons minced shallots
2 tablespoons white vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 cup olive oil

Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then dice . Place beets in medium bowl.
Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and everything else, add dressing a little at a time, I didnt use all of it. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.