 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is a nice beet salad for those that love beets. Zesty, zingy, vinegary and pretty. Great dish, hope you like it as much as I do. Ingredients:
2 large red beets |
2 large yellow beets |
extra virgin olive oil |
1 large red onion thickly sliced |
1 orange peeled and sectioned |
2 hearts of romaine lettuce |
dressing |
1 clove garlic finely chopped |
1/3 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
1 tablespoon orange zest |
1 tablespoon chopped fresh basil |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Rub or spray beets with olive oil and grill over indirect heat or bake at 350 for 1 hour.
2. Remove the beets from heat and let cool.
3. Trim ends off beets and rub skin off then cut beets into thick slices.
4. Whisk together dressing ingredients then brush onion slices with a little dressing.
5. Cook over hot coals or under a preheated broiler 5 minutes per side.
6. Arrange beets, onions and orange sections on leaves of romaine and drizzle with the dressing.
7. Serve warm or at room temperature.
|
|