Roasted Beet and Orange Salad
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Makes 6 servings
Ingredients:
- 6 medium beets, scrubbed but unpeeled
- 2 large navel oranges
- 1 tablespoon balsamic vinegar
- 1⁄3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ small red onion, cut into thin half-moons
Steps:
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1. Position a rack in the center of the oven and preheat to 400˚F.
2. To roast the beets, wrap each beet in aluminum foil. Place on a rimmed baking sheet
and bake until tender, about 1 hour. Cool completely. Slip the skins off the beets. Slice
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the beets into thick rounds.
3. To prepare the oranges, grate the zest from half an orange into a medium bowl and
set aside. Cut about 1⁄2 inch from the top and bottom of each orange and stand
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them on the work surface. Using a serrated knife, cut off the peel where it meets
the flesh. Working over a small bowl, cut between the membranes to release the orange segments into the bowl. Squeeze the membranes over the bowl to extract
any remaining juice. Measure 2 tablespoons of the orange juice into the bowl with the
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zest.
4. Whisk together the orange zest, juice, and the balsamic vinegar. Gradually whisk in
the oil. Season with salt and pepper to taste, and whisk again to dissolve the salt.
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Add the beets, orange segments, and red onion, and toss gently. Serve at room
temperature.
From "Winter Gatherings"
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