Beet and Orange Salad Recipe

Beet and Orange Salad

2 cans of beets, cut in wedges, drained
1 can of mandarin orange segments, drained
1 teaspoon freshly grated orange zest
1/3 cup fresh orange juice
1/4 cup sugar
1/2 cup distilled vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small red onions, thinly sliced
Chopped fresh flat-leaf parsley, for garnish

In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.
In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing. Add the beet slices, orange segments, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together. Transfer to a serving bowl and garnish with the parsley.

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