Lemon-Chive Oil:
1/2 cup extra virgin olive oil
1 package (.66 ounces) chives
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Juice of 1 small lemon
Beet, Orange & Fets Salad
3 medium beets, ends trimmed
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup pine nuts
4 medium oranges
1 bag (5 ounces) Fresh Express tender ruby reds or sweet tender greens
1/4 medium red onion, thinly sliced
3 ounces crumbled feta cheese

Prepare Lemon-Chive Oil: Into bowl of food processor with knife blade attachment, add oil, chives, salt, pepper and lemon juice. Process 30 seconds of until chives are chopped.
Prepare Beet, Orange & Feta Salad: Preheat oven to 375 degrees. Rinse beets under cold water and pat dry. Rub beets with oil, salt and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with knife. Remove beets from oven and carefully open foil to allow steam to escape. Let stand 20 minutes or until cool enough to handle. Peel and dics beets.
Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into 1/4-inch-thick slices.
To serve, line large serving plate with greens. Place orangeslices, beets and onions over greens. Drizzle with lemon-chive oil and top with cheese and pine nuts.