Ingredients
- 3 medium beets (about one pound)
- 3 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 tablespoons sliced green onion
- 1 tablespoon snipped mint
- 1 teaspoon honey
- 2 cups Romaine lettuce, torn
- 1 tart green apple, diced
- Fresh mint for garnish
Directions
Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
ROASTED BABY BEETS AND Sauteed BEET GREENS
Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
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By foodnetwork_667842
San Jose, CA
on July 18, 2004
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I've now made this recipe twice. I'll try again in a few weeks when my sister's family visits. It's a great summertime refresher.
The first time, I found the beets too large ("cut into thin strips". I also thought it needed more apple for texture and balance.
Second time through, I cut both the beets and apple into 1/2 dice, doubled the apple (and doubled the romaine because we had a bunch laying around. Too dry. Needed more dressing.
Next time? I plan to keep the 1/2" dice, double the apple, keep the romaine at 2 cups, but increase the dressing amount.
Important note: Both times I made it earlier, I **DID NOT** marinate the beets the 2-24 hours noted (due to time constraints. I'll try that next time.
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