Post by blackcrowheart on Feb 14, 2008 14:58:53 GMT -5
ANASAZI ROASTED BEET SALAD
Dressing:
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
Salt and pepper to taste
Salad:
3 medium beets
4 cups mixed greens
1/2 cup thinly sliced red onion
For the dressing, combine orange juice, orange zest, honey, vinegar, Dijon
mustard and olive oil in a bowl and whisk until smooth. Season with salt and
pepper. Chill until serving time.
Wrap the beets in foil. Roast at 350 degrees for 1 1/4 hours or until tender.
Cool to room temperature; peel and cut into 1/4-inch slices. Chill for up to
2 days at this point if desired. To serve, toss beets with the dressing.
Arrange the greens on a large plate. Top with the beets and onion. Serves 4. --
"Always in Season"
Dressing:
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
Salt and pepper to taste
Salad:
3 medium beets
4 cups mixed greens
1/2 cup thinly sliced red onion
For the dressing, combine orange juice, orange zest, honey, vinegar, Dijon
mustard and olive oil in a bowl and whisk until smooth. Season with salt and
pepper. Chill until serving time.
Wrap the beets in foil. Roast at 350 degrees for 1 1/4 hours or until tender.
Cool to room temperature; peel and cut into 1/4-inch slices. Chill for up to
2 days at this point if desired. To serve, toss beets with the dressing.
Arrange the greens on a large plate. Top with the beets and onion. Serves 4. --
"Always in Season"