Beets With Orange Vinaigrette

1. 1

   Trim green tops from beets and place beets in large pot of salted water.

2. 2

   Bring to a boil and simmer uncovered about 1 hour, or until just tender.

3. 3

   Drain and set aside until cool enough to handle.

4. 4

   Remove zest from oranges, preferably in long strips.

5. 5

   Slice off the rest of the skin and all the pith.

6. 6

   Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.

7. 7

   Peel and dice beets into 1/2-inch pieces.

8. 8

   Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste.

9. 9

   Mix well.

10. 10

    Check seasonings and serve cold or at room temperature.

11. 11

    Salad may be left to marinate in refrigerator a day or more.

* Per serving · 4 servings · Values may vary.

No additional tips available.