Beet and Orange Salad with Citrus Vinaigrette
Ingredients:
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 medium beets
1 large navel orange
8 large lettuce leaves
1/2 tablespoon diced red onion
1/4 cup orange juice
Directions:
Set a steamer insert into large, deep saucepan. Pour in cold water to a 2 inch depth, making sure it does not touch botto of steamer. Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes, or until thin knife meets slight resistance when inserted into center. Transfer beets to plate and let cool just enough to handle.
Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices.
Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Peel orange. Cut orange crosswise into 8 slices.
For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.
