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Orangy Beet Salad


  • Author: Meagan

Description

We love our Beet Pickles, but this is a refreshing little change up…borrowed from Everyday Food – enjoy!


Scale

Ingredients

Orangy Beet Salad

34 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
Meagan

Meagan

From Meagan's Kitchen

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