| 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. |
