Prep 10 mins
Cook 0 mins
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I were blessed with an abundance of beets in our vegetable garden this year and have been searching for different ways to use them. I thought this recipe sounded interesting. I have not made this yet but have plans for the near future.
- 44.37 ml orange juice
- 14.79 ml white wine vinegar
- 14.79 ml honey
- 29.58 ml olive oil
- 4 beets, medium, peeled, shredded
- 946.36 ml romaine lettuce
- 29.58 ml pistachios
- 29.58 ml feta cheese
- In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
- Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
- Toss romaine lettuce with remaining dressing and divide among four salad plates.
- Top each plate with beets and sprinkle with pistachios and feta cheese.
This is a good recipe and easy to make, but for person preference, next time I would used pickled beets. Thanks for the recipe.
We adore this salad. The combination of the sweet, sour and salty is just perfect. We love fresh beets anyway and this was a great way to broaden our repertoire.
Bought fresh beets at the Farmer's Market and wanted to make a beet salad like those in high-end restaurants. This recipe was exactly what we were looking for. I followed Chef Lee's advice and boiled the beets first so the skins would slide right off. Perfection.