Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beets with Orange Vinaigrette
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- Level: Easy
- Total: 37 min
- Prep: 7 min
- Cook: 30 min
- Yield: 4 servings
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.
