Red Beet and Orange Salad (Nick Stellino)

"Recipe comes from Pompeian web site and posting for safe keeping. If you cannot buy the vinegar, try Recipe#379227. If you want to sub in pistachio for the nuts and red grapefruit for the oranges, that would be good too."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400º F.
  • Rinse beets and drain on paper toweling.
  • Place the beets on foil-lined baking sheet, drizzle with 1 teaspoon of the oil and toss to coat well.
  • Arrange in a single layer in small pan, bake tightly covered with foil 60 to 90 minutes, or until just tender. (This you could do ahead of time. I find beets easier to peel after cooking).
  • Remove foil from beets and place on wire rack to cool at least 20 minutes; peel and cut each into 8 wedges.
  • Meanwhile, combine the remaining olive oil, vinegar, sugar, ginger, and salt in a jar or container with lid.
  • Arrange the lettuce on a large platter, top with the oranges, red onion, cilantro, walnuts, and baked beets.
  • Shake the jar vigorously and drizzle ONE HALF of the dressing evenly over all.
  • Refrigerate remaining dressing up to 3 days for later use.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes