Beet and Orange Salad

1 medium golden beet
1 medium red beet
lettuce
1 orange zested and segmented with peel removed
thinly sliced red onion crescents
toasted pecans

Cranberry Vinaigrette:
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup apple cider vinegar
1 medium shallot, peeled
1 small garlic clove, peeled
2 teaspoons Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil
orange zest

Roast beets covered in an oven until tender all the way through. Remove skins and slice in half lengthwise and then in 1/4 inch thick crescents.

Place lettuce in serving dish and top with beets, oranges, onion, and pecans.

Mix all vinaigrette ingredients together and serve with salad.