And it’s one for the books.
Beets and Oranges? Wait, what are beets? On a salad?! Aren’t those the purple things in a can that you buy around Thanksgiving … or is is Christmas? There’s lettuce in there right? Oh good. Now I’m listening.
So glad I got your attention … because this salad is a surprisingly wonderful lunch or snack.
Beet Orange Salad
Mixed greens or arugula
6 beets, roasted and diced
1 whole orange, cut into segments and diced
To roast beets: put in oven at 450 degrees for approx 45 – 60 minutes or until you can easily pierce the beet with a knife. Let cool and removed skins. Discard skin and dice beets. (This step can be done days in advance and stored in fridge.)
Add greens, beets and orange segments into a salad bowl.
Tablespoons Olive oil
2 tablespoons apple cider vinegar (or 1 tablespoon umeboshi plum vinegar)
1 clove garlic, minced
2 tablespoons dijon mustard
3 tablespoons grated parmesan
Juice of ½ lemon
Juice of cut up orange (after segments are removed)
Sea salt and pepper to taste (no salt needed when using plum vinegar)
Whisk and pour over salad mixture.
From Jill Tanis
Notes: I only had 3 beets so I roasted them and used ONE per salad. So I could make a total of 3 salads – planning for a week. How do you roast or make beets? Just like squash. Fill a pan with some water – cut the greens/stems off the beets – rinse them, put them in the pan with the water (about an inch is good) and in the oven at 350 until you can pierce the skin with a fork. The cool and peal – stick the beets in the fridge for later use, or use right away. You can play with the heat of your oven to get them done faster.