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Beet
Salad
Vinaigrette:
- 2 tbsp (30 ml) orange
juice
- 1/2 tbsp (8 ml) lemon juice
- 1 tsp (5
ml) rice vinegar
- 1 tsp (5 ml) maple syrup
-
salt and pepper to taste
- 2 cups (480 ml) fresh beets,
cooked and 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.
Serves 2.
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