Thursday, October 22, 2009

Recipe: Fresh beets in a Balsamic and Blood Orange vinaigrette

I love the taste of fresh beets and the marinade I use on them makes a great vinaigrette for a green salad.  Sprinkle a little goat cheese on top and you have a meal.  I like to use watercress in my greens mixture as I love the contrast of the sweet of the beet with the spiciness of the watercress.

Fresh Beets Vinaigrette
1 bunch of beets; usually 3 to 4 med beets
1/2 C olive oil
1/4 C Balsamic Vinegar
1/4 C Blood Orange Vinegar

Cook beets on the stove top until tender.  Rinse in cold water and peel.  Finely slice and place in a bowel.  Add olive oil and vinegars.  Adjust based on your taste; I like a stronger vinegar flavor but you might like more of the olive oil flavor.
Salt and pepper to taste

Serving options

Salad-  serve with your favorite mix of greens and a soft goat cheese; include a nice baguette to catch all the leftover vinaigrette in the bowl.  Yum!

1 comment:

  1. I think I'd rather post in a bowl than a bowel;-) but other than that, I'm eager to try this recipe. Thanks, Carla!