Citrus Beet Salad

Do you have a surplus of beets in storage from winter? Here’s a fresh way to use them up!

Ingredients

1 tsp olive oil

3 small-medium beets

2 navel oranges (one for salad, one for dressing)

big bunch of greens

Dressing:

2 Tbsp olive oil

2 Tbsp orange juice, or to taste

1 Tbsp balsamic vinegar

salt and pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Scrub beets and slice off both ends. Place beets on a piece of tin foil, drizzle with 1 tsp olive oil and wrap into a packet. Place packet on baking sheet. Bake for 45 min, or until fork tender. Once cooked, set aside to cool.
3. Meanwhile, segment one orange (for a how-to click here) and juice the other for dressing.
4. In a bowl, whisk together ingredients for dressing, set aside.
5. Remove skins off beets by rubbing with paper towel, or using a knife. Slice beets into pieces about the same size as orange segments. Plate your greens and top with beet and orange pieces. Drizzle with dressing and serve immediately.

Makes 4 side salads or 2 entree sized.