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Beet Salad

- 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.