|
BEETS
WITH ORANGE VINAIGRETTE
3
pounds fresh beet (3 bunches) or 3 15-ounce
cans of baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1/2 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
Zest of 2 large navel oranges
Segments of 2 large navel oranges
If
you are using fresh beets, trim off the
green tops and place the beets in a large
pot of salted water to cover. Bring to a
boil and simmer uncovered for 50 minutes
to 1 hour, until the beets are just tender.
Drain and allow to sit until cool enough
to handle.
|
 |
Peel
and dice the beets into 1/2-inch cubes. (If using
canned beets, drain the liquid and dice the beets
into 1/2-inch cubes.) While the beets are still
warm, place them in a mixing bowl and add the
raspberry vinegar, orange juice, olive oil, sugar,
salt, pepper, red onions, orange zest, and orange
segments. Mix well, taste for salt and pepper,
and serve cold or at room temperature.
[The
Barefoot Contessa Cookbook, Ina Garten]
|
