The combination of citrus and beets can’t be beat; the citrus acidity brings out the sweetness in the beets, making this a wonderful salad in the winter or any time of year.
Ingredients
INGREDIENTS
chopped parsley and basil or cilantro
Dijon Mustard
Extra Virgin Olive Oil
Juice of 1 lime
Juice of 1 orange
olive oil
red
gold or Chioggia beets
Salt
Salt and pepper
Water
Directions
DIRECTIONS
Preheat oven to 450°F
Trim the tops off the beets but leave the tails. Rub the beets with a little oil. Put in a baking dish with the 1/4 cup water. Cover the dish and put in the oven. Test for doneness by inserting a sharp knife after 30 minutes. They may take up to 1 hour to cook, depending on their size. When they are done, let them cool a bit, then peel them and cut them either into rounds, half-rounds or chunks. Season with salt and pepper.
Combine the dressing ingredients – the orange juice through parsley. Dress the beets. Serve warm or chilled. You can also serve this over greens as a salad.
