Red and Yellow Beet Salad with Orange Vinaigrette

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Red and Yellow Beet Salad with Orange Vinaigrette

 

1 small bunch each of orange and red beets with greens attached

1 tablespoon minced shallots

1/4 teaspoon ground cloves

1/4 cup each, fresh orange juice and cider vinegar

2 tablespoons canola oil

salt and freshly white pepper to taste

1 orange, peeled and thinly sliced

about 4 ounces crumbled blue cheese

4 or 5 strands of fresh chives, roughly chopped

 

Clean and steam beets 35 to 40 minutes. As soon as beets are cool enough to

handle, but still quite warm, remove skins and cut beets into 1/4 inch slices.

Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt and

pepper. Line a platter with beet greens. Layer beets, alternating orange and

red beets. Pour dressing over. Garnish outside with orange slices. Sprinkle top

with crumbled blue cheese. Top with chives. Serves 6.

 

 

 

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