Orange Beet Salad

Citrus pairs really well with beets.

1-1½ pounds beets, steamed

1 large orange

1 Tbsp. raspberry vinegar (or use white or red wine vinegar)

1 Tbsp. orange juice

1-2 tsp. shallot, red, or spring onion -finely chopped

2 Tbsp. olive oil

1-2 tsp. honey

Zest the orange, then peel. Cut segments in half (bite-sized pieces). Whisk the other ingredients, add salt and pepper to taste, combine with orange zest and segments and set aside.

Dice beets into small cubes and toss all ingredients together. Best if you make at least one day ahead.

*Note: Some thinly sliced/shaved fennel is an excellent addition.

Recipe created or adapted by Liz Talley, Urban Graze

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