Warm Beet Salad


1 lb fresh green beans
16 oz can sliced beets, drained and cut crosswise into strips
3 TBSP orange juice
3 TBSP extra virgin olive oil
1 TBSP balsamic vinegar
2 garlic cloves, minced
1/2 tsp salt
dusting of white pepper
1 cup garlic croutons
10 oz pkg. mixed salad greens


Trim the ends off the green beans and rinse. In large saucepan, cook green beans in lightly salted boiling water to cover until tender, about 12 minutes. Add beets and cook for 3 minutes longer or until heated through.
Drain and keep warm. Meanwhile, in a blender or a screw top jar combine orange juice, oil, vinegar, fresh minced garlic, salt, and pepper. Cover and shake well. Pour over warm beans and beets. Divide salad greens among four plates and top with the warm beet mixture. Sprinkle croutons on top.