A delicious mixture of fresh beets, oranges and a tangy vinaigrette.
Course Salad, Side Dish, Vegetable
Cuisine All-American
Keyword beets, orange, vinaigrette
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Refrigerate 2 hourshours
Author Lynn / Turnips 2 Tangerines
Ingredients
5 wholefresh beets
4green onions, thinly sliced
1/4cupapple cider vinegar
3tablespoonsolive oil
2 tablespoonssugar
1/2teaspoonsalt
1/2teaspooncurry powder
1/4 teaspoonwhite pepper
1orange, juiced
1 tablespoongrated orange rind
1packagesalad mix
2mediumnavel oranges
Instructions
Place beets in an 11 x 7-inch baking dish; add 1-inch of water. Cover and bake at 400 for 40-45 minutes or until tender. Cool; peel, slice and quarter. In a large bowl, combine beets and green onions. In a small bowl, whisk the vinegar, oil, sugar, salt, curry powder, pepper, orange juice and zest. Pour over beets; toss to coat. Cover and refrigerate for 2 hours.
Before serving, cut each orange widthwise into slices. Slices in half, cut halves into sections and cut off rinds. Divide lettuce among six plates. Using a slotted spoon, top lettuce with beet mixture. Arrange orange sections over salad. Drizzle with vinaigrette.