Place beets in a sauce pan with enough water to cover. I zested and juiced an orange and combined that with a little bit of lime juice oil and vinegar. Thick wedges of cooked beets thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens. Whisk 1 3 cup orange juice 2 tablespoons olive oil and salt to taste in a bowl. Shred greens to measure 2 cups and set aside.
The orange mustard vinaigrette adds a delicious twist to the sweet and crunchy veggies and fruit. Slowly add olive oil as you mix the ingredients. What a nice colorful salad. The dressing for the raw beet salad is a sweet citrus dressing. Add 2 segmented oranges the beets and 1 4 cup chopped toasted walnuts and toss.
-
RELATED ARTICLE :
- veggie grill nachos
- vegan banana nut muffins with applesauce
- turkey breakfast sausage patties
Bring to boil cover reduce heat and simmer for 20 minutes or until tender. The dressing is poured into the jar on top of the shredded apples. Wash and dry beet roots and greens. Place beets in a sauce pan with enough water to cover. To make the salad peel and core apples.
Pour dressing over salad and mix until well combined and evenly dressed. Peel the beets and cut into wedges. Serve salad within 1 hour of combining with herbs and dressing. Add 3 4 grinds of pepper then whisk in oil. In a small bowl whisk together blood orange juice and salt until salt is dissolved.
To make the dressing combine garlic orange and lemon juices. To make the dressing combine garlic orange and lemon juices. Pour dressing over salad and mix until well combined and evenly dressed. Bring to boil cover reduce heat and simmer for 20 minutes or until tender. Arrange sliced beets apples avocado and onions on top of the salad green in somewhat sloppy overlapping layers.
In a small bowl whisk together blood orange juice and salt until salt is dissolved. The orange mustard vinaigrette adds a delicious twist to the sweet and crunchy veggies and fruit. The orange and lime juice should coat the shredded apple enough to keep it from oxidizing and turning brown. Place beets in a sauce pan with enough water to cover.
