Vinaigrette: - 2 tbsp (30 ml) orange
juice - 1/2 tbsp (7.5 ml) lemon juice - 1 tsp
(5 ml) rice vinegar - 1 tsp (5 ml) maple syrup
- salt and pepper to taste
- 2 cups (480
ml) cooked fresh beets, cubed - 1/4 cup (60 ml) chopped red
onion
Cut the tops off the beets and cook in a pressure cooker
(12 to 18 minutes) or by baking in a 350F (180C) oven (1 to 1.5 hours)
depending on their size (2 - 3 inch (5 - 8 cm) in diameter.) To determine they
are done, put a fork or skewer through to the middle - it should insert easily.
Allow them to cool slightly and using rubber or latex gloves, remove the skins.
Cool completely and cut into 1/2 inch (1.25 cm) cubes. (Cover your cutting
board with wax paper so the juice does not stain it.) Whisk together the
vinaigrette ingredients and mix with the beets and red onions.
