Beets with orange vinagrette
An Ina recipe to conquer the massive CSA beets I ended up with this month. I roasted them in the oven and can't wait to try these babies.
3 (15-ounce) cans baby beets or equivalent beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Dice beets into 1/2-inch cubes.
Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
Zest the oranges and then segment over a bowl to catch the juices.
Add the orange zest, orange segments, and any juices and mix well.
Taste for seasoning and serve cold or at room temperature.
3 (15-ounce) cans baby beets or equivalent beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Dice beets into 1/2-inch cubes.
Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
Zest the oranges and then segment over a bowl to catch the juices.
Add the orange zest, orange segments, and any juices and mix well.
Taste for seasoning and serve cold or at room temperature.
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