The Barefoot Contessa Cookbook, FoodTV Difficulty: Easy Prep Time: 15 minutes Yield: 4 to 6 servings I learned to appreciate beets....never really cared for them but this recipe makes them taste sweet and yummy. The flavor gets better over a few days in the fridge. Worth a try if you don't really like beets

Ingredients

45	ounce baby beets, drained
2	tablespoons raspberry vinegar
2	tablespoons freshly squeezed orange juice
3	tablespoons olive oil(good)
1 1/2	teaspoons kosher salt
1/2	teaspoon freshly ground black pepper
1/2	cup red onion (1 small onion,small-diced)
2	large seedless oranges, zested, then segmented

Directions

1. Drain the beets and dice into 1/2-inch cubes.
   
   
2. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions.
   
   
3. Zest the oranges and then segment over a bowl to catch the juices.
   
   
4. Add the orange zest, orange segments, and any juices and mix well.
   
   
5. Taste for seasoning and serve cold or at room temperature.
   
   

Categories

Chocolate, Brunch, Salads, Side Dish, American, Advance, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin C

Bad points High in sodium Very high in sugar