Beets
Beet and Apple Salad
3 medium beets
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons green onion – sliced
1 tablespoon mint – snipped
½ cup honey (the recipe left this amount out - adjust the quantity to your personal taste.)
2 cups Romaine lettuce – torn
1 green apple, tart – sliced
Fresh mint, optional for garnish
Cook whole beets, covered, in simmering water for 40-50 minutes, until tender. Drain and cool slightly, remove skins and cut into thin strips. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screw-top jar, shake to combine. Toss half of the dressing with beets, chill for 2 to 24 hours. To serve, combine torn lettuce and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets.
From www.justvegetablerecipes.com.