Beet and Blood Orange Salad


6 beets, trimmed and scrubbed
3 tbls O Blood Orange Olive Oil
1 ½ tbls O Balsamic Vinegar
½ cup medium red onion thinly sliced (or chives)
½ cup shaved ricotta salata cheese (or feta)
½ cup chopped fresh mint
Sea salt and freshly ground pepper to taste

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Beet and Blood Orange Salad


The sweet tart taste of this dish make it a comforting hearty winter salad.

Place beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to low cover, and simmer for 45 minutes or until beets are tender. (Test with fork.) Drain beets and run under cold water to remove the skins. Cut beets into ¼ inch cubes.

In separate small bowl whisk O Blood Orange Olive Oil, & O Balsamic Vinegar and salt and pepper to taste.

Place beets, sliced onions & fresh mint in medium bowl. Drizzle the vinaigrette and gently toss all ingredients together.

Before serving each salad, add shaved ricotta salata cheese to finish.

4 servings