Recipes / Beets

Beet, Onion & Orange Salad

15 ounces sliced cooked beets
1/2 medium red onion, peeled and thinly sliced
2 navel oranges, sectioned, peeled and diced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 pinches sugar
2 to 3 tablespoons fresh flat-leaf parsley, finely chopped
2 sprigs fresh oregano, finely chopped
A few pinches coarse salt

Arrange beets and onion on a serving plate. Scatter plate with oranges.
Using a fork, combine remaining ingredients in a small bowl. Pour dressing evenly over serving dish in a slow stream.

Serves 4.

From “Rachel Ray’s 30-Minutes Meals—Veggie Meals,” by Rachel Ray, 2001.

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