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Beet And Orange Salad With Orange-Chive Vinaigrette

Beet And Orange Salad With Orange-Chive Vinaigrette is built on Beets, Oranges, White Wine Vinegar, Chives Plus, and Sugar. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5
• 2
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• Kosher Salt
• Freshly Ground Black Pepper
• 1/4

Method (preview)

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.

3. 3

   Rinse the beets and use heavy-duty aluminum foil to form a sealed packet around them.

4. 4

   Place the packet on a rimmed baking sheet and roast for 1 to 1 1/2 hours or until the beets can be easily pierced with a knife.

5. 5

   Transfer the packet to a work surface; open it and let the beets cool until they can be handled.

6. 6

   Use disposable gloves or a paper towel to pick up each beet and rub or peel off the skin, trimming off the root and stem ends.

7. 7

   Cut the beets into 1/4- to 1/2-inch slices, then cut each slice into 1/4- to 1/2-inch-thick matchsticks.

8. 8

   While the beets are roasting, prepare the oranges and the dressing

9. 9

   First, zest the oranges and set the zest aside.

10. 10

    To segment the oranges, trim off the bottom and top of each orange.

11. 11

    Stand the fruit on a cutting board with 1 of its cut sides down.

12. 12

    Using a serrated knife, cut the peel and pith away from the fruit, top to bottom.

13. 13

    Then, holding the fruit in your hand, cut the orange segments out of their membranes. (The idea is to remove all of the skin and white pith.) When you've removed all of the segments, squeeze what remains into a small bowl to get all the juice.

14. 14

    Set the segments aside.

15. 15

    Combine the orange juice, zest, vinegar, 1 tablespoon of the chives, the sugar, and salt and pepper to taste.

16. 16

    Slowly drizzle in the olive oil, whisking to combine.

17. 17

    Place the prepared beets in a shallow serving dish.

18. 18

    Top with the orange segments, pour the dressing evenly over the beets and oranges, and garnish with the remaining chives.

19. 19

    Serve immediately or refrigerate; if the salad is refrigerated, let it come to room temperature before serving.