Beets with Orange Vinaigrette

Total Time:
37 min
Prep:
7 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Directions

Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

Photograph by Justin Walker


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