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Mar 28, 2014

Beet Orange Salad with Citrus Vinaigrette


  • 1 tablespoon fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon Celtic Sea Salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large navel orange
  • 8 large Boston lettuce leaves
  • 1-2 tablespoons diced red onion
  • 1/4 cup fresh orange juice

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.  Transfer beets to plate and let cool just enough to handle.  Cut tops and root tip off beats.  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.  Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit.  Cut orange crosswise into 8 slices. 

To assemble: Line 4 salad plates with lettuce.  On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce.  Sprinkle each with a quarter of onions. 

For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt, and pepper until salt dissolves. Wisk in oil and add zest.  Spoon dressing over the salad.  Serve immediately.