Sometimes I like a vegetable salad on the side, instead of a green salad. This beet salad is not as dramatic as one with nuts and blue cheese or goat cheese--which I like very much--but I also like the fresh taste of this one. Nice colors too, though by the second day everything will turn red.
BEET, ORANGE, AND ALMOND SALAD
adapted from Simply Light Cooking: 250 Recipes from the Kitchens of Weight Watchers
makes 4 servings
2 small navel oranges
3 cups drained, canned whole beets, cut into largish bite-size pieces (or use freshly roasted beets, below). If using fresh beets, you'll need about a bunch and a half.
1/4 cup sliced scallions (about three scallions)
2 t. seasoned rice vinegar
1 t. sesame oil
1 t. olive oil
1 ounce slivered almonds, toasted
1. Toast the almonds. (Or skip—fine with the nuts not toasted.)
2. Put cut-up beets into a medium-sized bowl. Add scallions. Peel the oranges and cut sections into the beets. Squeeze the juice from the rest of the orange into a small bowl.
3. Add vinegar and oils to the reserved orange juice and whisk to combine. Add dressing to beet mixture and toss to coat.
4. To serve, sprinkle with almonds
Heat oven to 425. Wash beets and trim off ends, but don't bother to peel them. Put large piece of foil on a roasting tray or jelly roll pan. Put beets on top of foil and then pull up foil around beets to make a closed package. Bake for about an hour, or until beets can be pierced easily with a knife. Let beets cool a bit and then rub off the skin.