by Ronnie Fein, KitchenVignettes.com
Beets are so sweet I like to make them all sorts of ways for the Jewish holidays, along with the traditional apples and honey we always have at our house. This recipe is incredibly easy and I make it a day in advance so that the flavors blend nicely. My Break-the-fast is always a vegetarian, dairy buffet and beet salad adds color along with the other dishes I serve.
3 large beets
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 tablespoon finely chopped fresh mint
2 teaspoons grated fresh orange peel
salt and freshly ground black pepper to taste
Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender.
Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the vegetable oil, lime juice, wine vinegar, mint and orange peel and toss to distribute the ingredients evenly. Season to taste with salt and pepper.
Let rest for 10-15 minutes before serving.
Yield: Makes 6 servings
Recipes: Salads, Beets, Parve, Kosher