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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Wholehearted Cooking (Terry Joyce Blonder) original recipe used cider vinegar instead of wine vinegar Ingredients:
1 lb beets, cooked, peeled and sliced |
2 large oranges |
1/3 red onion, thinly sliced and cut into 1 pieces |
2 tbsp. orange juice |
1 tbsp. honey |
2 tbsp. red wine vinegar |
1/4 tsp. salt |
1 ground pepper to taste |
Directions:
1. Cut the oranges in half. Cut out the segments as you would a grapefruit (i.e. no membrane left on segment).
2. Combine beet slices, orange segments and onion pieces.
3. Whisk together orange juice, honey, vinegar, salt and pepper.
4. Pour dressing over salad and stir to combine.
5. Salad can be stored in fridge for up to a week.
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