• Liz Talley - Urban Graze

Beet and Orange Stack Salad


Beets and citrus, especially orange, is a bright and delicious combination. The red striped Chioggia beets (use them raw) and orange make for a stunning presentation.

Stack alternating 1/4” thick round slices of steamed, roasted, or very thinly sliced raw beets, and peeled orange onto serving plates. NOTE: zest the orange before peeling and save for vinaigrette.

Whisk together and drizzle over the stacks:

3 Tbsp. olive oil

1 Tbsp. white wine vinegar

1 tsp. orange zest

1 Tbsp. orange juice

1 tsp. honey, optional

2 tsp. finely minced green, red or other mild onion

Scatter with crumbled goat or feta cheese. (optional)

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad

Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now