Harvard Beet Salad
This recipe makes 6 servings
For a picnic, pack the orange mixture and the beets in separate containers. Combine them just before serving and arrange on a bed of leaf lettuce.
Ingredients
- 2 lb beets
- 2 oranges
- 1/3 cup sliced spanish onions
- Dressing:
- 1/3 cup vegetable oil
- 2 tsp grated orange rind
- 1/4 cup orange juice
- 1 tbsp honey
- 2 tsp cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In large saucepan, cover beets with salted water, bring to boil. Reduce heat to medium and cook, covered, for 40 to 60 minutes or until tender. Drain. (Alternatively, combine beets with l/2 cup/125 mL water in 12-cup/3 L microwaveable casserole and microwave, covered, at High for about 18 minutes or until tender, rearranging every 5 minutes. Drain; let stand, covered, for 15 minutes.) Slip off skins. Slice beets into bowl. Peel oranges, removing white pith. Slice and toss with onion in separate bowl.
Dressing: Whisk together oil, orange rind and juice, honey, vinegar, mustard, salt and pepper. Add half of the dressing to beets while still warm; toss remaining dressing with orange-onion mixture. Cover and refrigerate both mixtures separately for at least 2 hours or up to 24 hours. Just before serving, combine both mixtures.
- Keywords : Sides; Salad; Vegetarian; Summer; Beets; Onions; Oranges; Dijon mustard;
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