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Thursday, June 30, 2016

Roasted Beet and Orange Salad

It only looks like this if you don't stir it at all.  With one or two stirs the whole thing is purple.  And if you toss with your hands, they are purple too.  This is simple once you have roasted the beets.  I like to do it when my spouse is slow roasting meat and the oven has to be on anyway.

 3 lb. beets
2 c. chopped pineapple
4 mandarin oranges

1/2 c. olive oil
1/2 c. balsamic vinegar
2 Tbs. Dijon mustard
salt and pepper to taste

Roast beets and peel them.  Cut to the size that you want them to be.  Cut pineapple to the same size.  Cut the mandarin oranges in half once you have peeled them.  Toss with the dressing (which you make by combining all the ingredients and shaking), or keep separate and dress separately, then add together carefully in a bowl or everything will be beet colored.  Garnish with chiffoned fresh mint if desired.

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