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

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