I'm pulling out the salad recipes. They are in a basket with the hot soup recipes--just in case the weather turns one way or the other, I'm prepared.
I saw Ina Garten prepare this beet salad for herself when Geoffrey was away for the weekend. She made several other dishes that have escaped my memory but I make this salad over and over. I recall that, after she made her "comfort" foods, she met a friend for some "retail therapy". What a great way to spend a weekend!
Our grocery store had blood oranges and mineola oranges, many of which came home with me to use in this salad. If you can't find them, naval oranges are a good choice.
Beet, Orange and Onion Salad inspired by Ina Garten
2 15oz cans of baby beets, drained
2 Tbsp raspberry vinegar
1 Tbsp olive oil
2 Tbsp fresh orange juice
Salt and pepper to taste
3 Tbsp chopped scallions, using some of the green tops
2 large oranges.
1. Put the drained beets into a large bowl and add the vinegar, olive oil and scallions.
2. Zest the two oranges and add to the beets.
3. Over a small bowl to catch the juices, peel and cut the oranges into segments. Add to the beets along with the collected juice. Add salt and pepper to taste. Chill.