Tuesday, January 4, 2011

Beet And Orange Salad With Citrus Vinaigrette

1 Tbsp. lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion
1/4 cup orange juice

Set a steamer insert into large, deep saucepan. Pour in cold water to a depth of 2 inches, making sure it does not touch bottom of steamer. Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes, or until thin knife meets slight resistance when inserted into center at the widest point. Transfer beets to plate and let cool just enough to handle.

To avoid staining your work surface, lay a sheet of plastic wrap over it. Slip your hands into plastic sandwich bags. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices.

Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions. If serving family style, line a serving platter with lettuce, top with all beets and orange slices, and add all onion.

For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

Makes 4 servings.

Per serving: 90 calories, 4 g total fat (<1 g saturated fat), 14 g carbohydrate,
2 g protein, 3 g dietary fiber, 360 mg sodium.

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