Mixed Grain Salad with Orange-Basil Vinaigrette

Somewhat labor intensive, but the results are worth the effort! Serves 6 to 8

For the vinaigrette:
Zest of 1 orange
1/2 cup orange juice
1 teaspoon minced shallot
3 tablespoons white-wine vinegar
2 tablespoons honey
1/2 cup olive oil
1/2 cup canola oil
1/4 cup chopped fresh basil Pinch salt

For the roasted vegetables:
2 cups julienne-cut zucchini
2 cups julienne-cut yellow squash
2 cups shredded carrots
1 cup cherry-tomato halves
1 cup peeled and diced butternut squash
1/2 cup dried currants
1 tablespoon fresh basil chiffonade
1 1/2 teaspoons fresh, torn tarragon leaves
Olive Oil
Salt and Pepper

For the mixed grains:
1 cup cooked quinoa
1 cup cooked farro
1 cup cooked barley

For the roasted beets:
1 bunch baby beets
1 tablespoon red- or white-wine vinegar (optional)

To make dressing: combine orange zest and juice, shallots, vinegar and honey in a blender. With blender running, slowly drizzle in the oils. Turn off blender and fold in the basil and salt.

To roast the vegetables: Heat oven to 350 degrees. Combine zucchini, yellow squash and carrots in a bowl. Drizzle lightly with oil and season with salt and pepper. Place on foil-lined baking pan.

On another foil-lined pan, place tomatoes cut side up. Drizzle with a little oil and season with salt and pepper. Place diced butternut squash on a third foil-lined pan; drizzle with oil and season with salt and pepper. Roast all vegetables at 350 degrees. Each will take a different amount of Lime to cook, so check oven, removing the vegetables when they are tender. When all vegetables are done cooking, allow them to cool to room temperature. Mix them together, and add currants, basil and tarragon.

For the grains: Combine all the cooked grains and refrigerate unLl cool. When completely cool, add to the roasted-vegetable mix.

For the beets: Remove tops from beets, leaving just a little stem above the beet. Rinse off any debris. Place in a baking dish and add just enough water to cover the beets a quarter of the way up. Add the vinegar. Cover with a lid or foil and roast at 350 degrees unLl a knife can be easily poked through the beet. (It can take up to 45 minutes, depending on size of beets.) Allow to cool to room temperature, then drain the liquid and peel the beets. Cut into quarters.

To assemble: Toss the mixed greens lightly with the vinaigrette and dish onto a serving plate. Top the greens with the grain-vegetable mix. Crumble goat cheese on top. Garnish with roasted beets around the outside of the dish.