Cook the Book: Wild Rice Salad with Oranges and Roasted Beets

Name: Cook the Book: Wild Rice Salad with Oranges and Roasted Beets
Ingredients: 1 navel orange; 2 tablespoons sesame seeds; 1 recipe Orange–Sesame Vinaigrette (recipe follows); 2 cups cooked wild rice, cooled; 1/4 cup dried currants; 2 cups red leaf lettuce, torn into bite-size pieces; 1 pound Tinfoil Beets (see recipe follows), cooled; For the Orange–Sesame Vinaigrette:; 3/4 cup freshly squeezed orange juice (2 to 3 navel oranges); 2 tablespoons red wine vinegar; 1 tablespoon toasted sesame oil; 1/8 teaspoon salt; 1 teaspoon hot chili sauce, such as Sriracha; 1 teaspoon Microplaned or finely minced fresh ginger