Yield: 1 Servings
|8 pounds||Beets; trim/leave 3 \" stem|
|1 teaspoon||Freshly grated orange zest|
|⅓ cup||Fresh orange juice|
|½ cup||Distilled vinegar|
|1 small||Bay leaf|
|½ cup||Vegetable oil|
|1 \N||Onion; chopped fine|
In a kettle combine the beets with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beets removing the small ones as they are done, for 40 to 50 minutes, or until they are tender.
Drain the beets and let them cool. The beets may be cooked 1 day in advance and kept covered and chilled. Peel the beets and cut them into 1-inch wedges.
In a small saucepan combine zest, the orange juice, the sugar, the vinegar, and the bay leaf and boil the mixture until it is reduced to about ¼ cup.
Discard the bay leaf and let the mixture cool. In a large bowl whisk together the orange mixture, the oil, and salt and pepper to taste until the dressing is emulsified, add the beets and the onion, and combine the salad well.
Gourmet June 1991
Per serving: 2291 Calories; 113g Fat (42% calories from fat); 41g Protein; 306g Carbohydrate; 0mg Cholesterol; 2450mg Sodium NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998