Thursday, June 4, 2015

Red Beet Salad

4 medium beets
2 medium oranges
3 tablespoons of sherry vinegar
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of olive oil

Preheat oven to 400

Trim and scrub beets, but do not peel
wrap each in foil, and place beets on baking sheet, and roast for 50 minutes or until tender to piece with fork. Cool until able to handle.

Grate 1/2 teaspoon of zest from one orange, set zest aside.

Trim ends of both oranges, and peel and cut with knife.  Hold fruit over bowl catching the juice, and cut into segments.  Cut each segment in half and and place in another bowl.

Whisk together 2 tablespoons, orange juice reserved from bowl. sherry vinegar, orange zest, lemon juice and salt, slowly add in oil.

Peel beets, rub off the skin under cold water, cut beets into 1 inch pieces and add to bowl with orange segments.  Top with orange lemon vinaigrette, and toss like any salad.

Chill several hours and refrigerate for 2 days.

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