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Orangy Beet Salad
Description
We love our Beet Pickles, but this is a refreshing little change up…borrowed from Everyday Food – enjoy!
Ingredients
Scale
Orangy Beet Salad
3–4 cooked, peeled beets (either boil, then peel them – I had some left over from pickling, or roast them at 400 wrapped in foil, drizzled with olive oil, salt and pepper, for about 45 minutes)
Dressing
2 T. red wine vinegar
1 t. honey
1/4 c. fresh orange juice
2 t. orange zest
2 t. fresh thyme leaves
Instructions
Once the beets have cooled. cut them into bite-sized chunks and put them into your serving bowl. In a separate small bowl, whisk together the vinegar, honey and orange juice and drizzle the mixture over the beets. Give them a good stir and sprinkle them with the orange zest and thyme – a super easy salad!
- Category: Beet, Orange, Salad
