Brighten your bleak winter days with this colorful healthy salad of beets, citrus and whatever you've got! Beets can be found from summer thru winter so this salad is versatile!
There are hundreds of variations; if your have beautiful carrots add them in, no green beans - don't worry about, you can even add in some nuts or shaved fennel. Play with the citrus, try grapefruit for more of a tangy flavor or blood oranges for the color & sweetness.
Beet Citrus Salad
3 beets, any color
2 oranges, supremed/sections and juiced
1 red onion, sliced paper thin
handful of green beans, blanched & cut into thirds
olive oil
salt & pepper
Scrub the beets and bring to a boil in plenty of salted water. You'll know they are done when you can easily slip a knife in & out like potatoes. Cooking time will depend on the size of the beets, make sure to boil them whole. Drain them and let cool. When the beets are able to be handled, rub the beets with a kitchen towel to slough off the skins. Cut them into bit-sized chunks.
In a bowl, combine about 4 tablespoons of the orange juice, salt and pepper. While constantly whisking, drizzle in about 8 tablespoons of olive oil (you are looking for a 2 to 1 ratio). (Don't throw out the rest of the OJ - drink it!)
Toss the onions, beets and green beans with the dressing. Check your seasoning and allow to sit for about 15 minutes, until the onions start to wilt a bit. Give the salad one more toss & taste, garnish with the orange supremes.
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| our homegrown beets |
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