Roasted Beet Salad W Orange Amp Beet Greens |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love beets, this is more like a guide line than anything. Cheese, lemon, candied nuts, all can be added. The possibilities are endless. Ingredients:
6 medium beets with beet greens attached ( combination of red and yellow works great too! check with your local farmer.) |
2 large oranges (segments cut out and reserved) |
1 small sweet onion, cut through root end into thin wedges |
1/3 cup red wine vinegar |
1/4 cup extra-virgin olive oil |
2 garlic cloves, minced |
1/2 teaspoon grated orange peel |
salt to taste |
Directions:
1. Preheat oven to 300
2. Cut beet greens from beets, and wash both under cold water.
3. Place beets in a bowl, lightly oil and salt them, toss to coat.
4. In a deep baking dish, place beets inside, pour enough water in the dish so that it comes up about 1/4 of the beet.
5. Cover tightly with foil, and bake for 45 min, or until tender with a knife.
6. Cook beet greens in large saucepan of salted boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture.
7. Once beets are done, let cool, and remove the skin with a cloth rag, and slice into quarters.
8. Combine beet greens, quartered beets, orange segments, and onion in large bowl.
9. In a smaller bowl, whisk together the red wine vinegar, evoo, garlic, and grated orange peel.
10. Dress beets with dressing, and serve
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