Beet and orange salad
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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