Wednesday, May 2, 2012

Beet-Orange Salad

Boil 1 lb of beets in salted water until tender (about 30 - 40 minutes)
Drain, then peel and sliced into wedges.
Toss into a serving bowl with   1/4 cup olive oil, 2 Tbsp sherry vinegar, 2 Tbsp chopped chives or scallions, and salt and pepper.  Add 1 bunch of Romaine or Green Leaf Lettuce
Add 2 segmented blood oranges and toss

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