MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet Salad w/Orange Vinaigrette
Categories: Vegetables, Citrus, Herbs, Salads, Cheese
Yield: 4 servings

6 md Beets w/good looking greens;
- any colour
2 Mandarin or Clementine
- oranges
2 tb Cider vinegar
1 ts Honey
2 tb Olive oil
1/2 ts Salt
Pepper
Handful fresh herbs
1/2 c Feta or goat cheese

Cut greens from beets. Wash greens and roots well.

FOR ROASTED BEETS: Set oven @ 400ºF/200ºC. Peel and cut
beets into wedges and bake for 40 minutes, turning them
once halfway through. Roasting concentrates beets
sweetness the most!

TO STEAM: Steam beets in their skin until soft but not
mushy. Smaller beets will take about 20-25 minutes.
Medium beets 30-40 minutes, and large beets up to an
hour.

Steamed beets are done when you can pierce with a fork
or skewer. After beets are done steaming or roasting,
set aside and let cool.

For steamed beets, remove skin and cut into wedges when
cool enough to handle. Cool in refrigerator.

PREPARE THE GREENS. Cut beet greens into 3cm/1" ribbons.

Bring a large pot of water and about 1 Tbsp salt to
boil. Add the beet greens and cook until wilted, about
2-3 minutes.

Drain and immediately cool under cold running water.
Squeeze out excess water and set aside

Make dressing by juicing 1 mandarin orange or 1/2 of a
large orange (about 1/4 cup). Save the other mandarin or
half orange for later.

And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp
oil, 1 tsp honey and 1/2 tsp sugar. Adjust to taste. Add
a bit of pepper and fresh herbs.

In a bowl, sprinkle salt on beet greens and mix with
half the dressing. Peel the other orange and separate
into wedges. In a separate bowl, marinade the beet root
wedges and orange wedges with rest of dressing.

On your serving platter, lay out beet greens and arrange
beet root and orange wedges over top. If you like, serve
with cheese such as goat cheese or feta!

By Felice Navidad; Ohio USA

RECIPE FROM: https://cookpad.com

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