Red and Gold Beet Salad with Orange and Spring Greens
1 large gold beet, peeled and grated – I use the grating plate on my food processor
2 large red beets, peeled and grated
Grate the gold beets first. Then you don’t have to clean out the food processor
or grater in between grating the different colored beets.
Put the red and gold beets in separate bowls after grating to maintain their individual color.
2 navel oranges, sectioned
1/4 cup organic sherry vinegar
1/4 cup organic Dijon mustard
3/4 cup organic olive oil
1/2 teaspoon sea salt
Marinate the beets
Whisk all ingredients in the marinade.
Divide and then mix with beets, making sure to keep the gold and red beets separate.
Let beets marinate for a while
Allow beets to marinate for a minimum of an hour but the longer they sit in the marinade the better they taste.
This recipe makes quite a lot.
Once in the marinade the beets keep well in the fridge.
I like to have a bit of the salad a few days a week.
If you allow them to sit for a few days to a week you have a pickle.
I’ve kept them for up to two weeks in a tightly sealed glass container in my fridge.
Imagine that! So easy to get all the wonderful benefits of fermented foods.
Put it together and serve
When you are ready to serve the beets divide the sectioned oranges in half and mix with the red and the orange beets (again, keeping the red and orange beets separate.)
Put the salad greens on a plate, put the red beet and orange mixture on top of the salad greens then top with the gold beet and orange and serve.
Variations: Top the salad with toasted almonds, walnuts or pecans.
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