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Beet orange salad Recipe

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This recipe for Beet orange salad, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hannia Bejarano
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small small knife and sliced
1 bunch of arugula leaves, cleaned, and any thick stems removed
Several thin slices of red onion

Directions:
Directions:
-Roast beets in oven (Wash them, put them in tin foil, bake for 25 min- hour until you can pierce with knife and they are tender)
- When roasted, peel them, cut them in slices or cubes
- Mix salad greens (we use spinach), orange, and beets

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes + hour roasting
Personal Notes:
Personal Notes:
- Optional: Add your favorite sweet and sour dressing (raspberry vinaigrette, red wine vinaigrette, etc).
Paula Deen suggests Cocoa Vinaigrette:
* 1/4 cup red wine vinegar
* 1 teaspoon unsweetened cocoa powder
* 1/2 teaspoon sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup olive oil

In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.

Bon appetit!

 

 

 

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