Ingredients:
- 2 cups whole or sliced canned beets
- 1/4 cup olive oil
- 2 tablespoons red-wine vinegar
- Salt and black pepper
- Zest of 1 orange
Preparation:
1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.
Refrigerate until cold and serve on a lettuce-lined salad plate, if desired
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