Beet and orange salad

Yield: 8 servings

Measure Ingredient
3 pounds Medium beets scrubbed, unpeeled
5 Navel oranges
3 tablespoons White wine vinegar
1 tablespoon Lemon juice
Salt and pepper
½ cup Olive oil
1 tablespoon Tarragon, minced
1 medium Red onion(s) thinly sliced crosswise
3 mediums Bunches arugula
Or watercress
Stems trimmed

1. Preheat the oven to 375øF. Divide the beets into groups of 3-4 and wrap them in foil, crimping the edges to seal tightly. Place the foil packets on a large baking sheet and bake for about 1 hour, or until the beets are tender when pierced. When cool enough to handle, peel the beets and slice them crosswise ¬-inch thick or cut them into «-inch dice.

2. Using a small, sharp knife, peek the oranges, removing the bitter white pith. Slice crosswise ¬-inch thick.

3. In a medium bowl, whisk together the vinegar and lemon juice.

Whisk in 1 tsp coarse salt and « tsp pepper. Gradually whisk in the olive oil. Add the tarragon, In a small bowl, toss the onion with 1 tbs of the dressing.

4. Toss the arugula with half of the remaining dressing and arrange on a large platter. Arrange the oranges and beets on the greens and drizzle with the remaining dressing. Scatter the onion on top and serve.

Fine Cooking November 1995

Submitted By DIANE LAZARUS On 11-01-95

Similar recipes