Beet - Orange Salad With Raspberry Vinaigrette

Recipe by Derf2440
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain beets well and cut each in half, cut larger beets into quarters.
  • Place in a small salad bowl.
  • Zest as much as possible of the orange peel, right into the bowl with the beets.
  • Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
  • Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
  • Squeeze the juice out of the remains into the bowl.
  • Discard remains.
  • Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
  • Carefully mix to coat, cover and refrigerate for at least one hour.
  • Just before serving sprinkle fresh raspberries on top.
  • (Will keep in refrigerator for at least a week.).
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