1/4 cup thinly sliced red or sweet onion, cut thin slices into fourths
1 tablespoon of lemon juice
1 teaspoon honey
1/4 teaspoon salt
Few grinds of black pepper
2 tablespoons light olive oil
Instructions
Heat oven to 350. Cut beet tops off and set aside. Scrub beets
well, rub with a little olive oil, and wrap in foil. Bake at 350 for
1 hour or so, until beets are tender when pierced with a fork.
Allow to cool in the foil. When cool, slip peels off of the beets.
This can be done a day or two ahead of time.
Zest the orange to get 2 teaspoons of zest. Then peel the
orange and dice the flesh. Put the orange and any juice that is
released into a bowl. Add lemon juice, orange zest, honey,
onion, olive oil, salt and pepper and mix well. Adjust
seasoning to taste.
Bring three cups of water to a boil in a saucepan. Rinse the
beet greens well and coarsely shred them by slicing at 1/2 inch
intervals through the stems and greens. Put greens into boiling
water and blanche for three or four minutes, then rinse with
cold water and drain them well.
Slice the roasted beets. Mix beet greens and orange onion
mix together and arrange in a bed on the serving plate or
individual plates. Arrange beet slices on top and garnish with
some orange zest.
Originally Submitted
4/4/2014
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