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Greens, Orange, and Beet Salad

Yield 6 servings

Ingredients

Instructions

Preparing Beets. Cooking beets brings out their sweetness. Beets can be boiled half covered or just covered in salted water. Boil beets with their skin on—the skin will hold the juices in during cooking. Scrub the beets in advance of cooking with the root and stem attached. Cover the pan with a lid and simmer until the beets can be just pierced with a fork, ½ to 2 hours depending on the size of the beets. Drain and cool; the skin will slip right off when you give each beet a little squeeze at the stem end. Slice each beet in eights to retain the roundness of the whole beet.

Preparing Oranges. Peel each orange so that the outside of the orange has no pith or white; cut off the top and bottom of the orange with a serrated knife so that a circle of orange flesh is exposed. Set the flat side down then cut away a section of peel in a circular motion following the outline of the orange, removing the skin and white pith. Cut away remaining sections of peel following the line where the orange meets the white. Turn the orange over and trim off any remaining peel or pith you may have missed. Slice the orange crosswise into rounds.

Mixing Greens, Beets, and Oranges. To maintain the crisp freshness of the greens, do not combine them with the beets and oranges until the last minute.

Dressing. There are many dressing options for this salad:

Notes

Other seasonal flavor additions: grapefruit slices, tangerine sections, apple slices, banana slices, strawberries, blueberries, raisins or dates, alfalfa sprouts.

Recipe by Harvest to Table at https://harvesttotable.com/greens-orange-and-beet-salad/