Beet and Orange Salad
A tangy, refreshing beet and orange salad that is perfect to brighten up a winter day. This salad is not only pleasing to the palate but also to the eye thanks to the combination of colors of the red beets and the orange of the citrus.
- 0.5 pound small cooked beets
- 1 large navel orange
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Peel the orange and cut off all the white skin to expose the fruit. Cut it in half vertically and cut into ¼ inch slices. Peel and slice the beets and reserve. Combine red wine vinegar, seasoning and olive oil.
- To plate, alternate orange and beet slices. Drizzle the vinaigrette over, sprinkle with fresh herb and refrigerate until ready to serve.