Beets with Orange Vinaigrette

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  • Level: Easy
  • Total: 37 min
  • Prep: 7 min
  • Cook: 30 min
  • Yield: 4 servings
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Directions

  1. 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.