Beetroot and orange vinaigrette
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This burgundy and orange salad will be a vibrant highlight at your holiday dinner. Juicy, vitamin-rich, and rich in flavor, it perfectly complements any meat dish. It's made with boiled red and orange beets, tossed with orange slices in a vinaigrette made with orange juice and balsamic vinegar. Before adding to the salad, the orange segments are peeled of the white pulp and all membranes.
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Recipe:
Cook 3 red and 3 yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and slice into wedges. In a large bowl, combine 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar, and 3/4 teaspoon coarse salt. Add the beets, 4 blood oranges, segmented and peeled, and 1/3 cup finely chopped parsley; toss to combine.
Recipes with similar ingredients: beet, Oranges, balsamic vinegar
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