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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The Montreal gazeete got this recipe from the cookbook Dinner Chez moi: The Fine Art of Feeding Friends. I didn't know there was an art to making food for friends, I jsut care enough about them to give them something good to eat. Ingredients:
6 small beets, peeled, cooked, and cut into wedges |
3 navel oranges |
1/2 teaspoon balsamic vinegar |
1/2 teaspoon lemon juice |
2 tablespoons olive oil |
salt and pepper |
3 cups arugula or 3 cups baby lettuce |
pistachios (chopped) |
parmesan cheese, shaved |
Directions:
1. Grate zest ofone organce into a large bowl, and peel all three oranges, removing sections from the membrane, using a sharp knive. Add the orange sections to the peel.
2. Squeeze the membranesinto the bowl to extract any remaining juice. Add balsamic vinegar and lemon juice drop by drop, and then stir in the olive oil. Toss to get a bit of a dressing going. Season with salt and peepr.
3. Add arugula or lettuce and warm beets, and serve with chopped pistacios and Parmesan cheese shavings.
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