Beets & Orange Salad
Fresh baby beets Navel oranges Olive oil Red wine vinegar Sea salt and pepper, to taste
Trim the greens off beets, and steam beets for 10 minutes or until a fork will easily pierce the vegetable. Place beets in an ice bath. Remove the skins, which should easily slip off, and slice beets. Cut oranges into wedges, keeping the membranes out. Place oranges and beets on a plate, drizzle with olive oil and a sprinkle of vinegar. Season with sea salt and freshly ground pepper. Garnish with the greens.