Recipe - Baby Beet Salad With Oranges And Red Onion

12 Whole baby beets; tops
removed
2 Navel oranges; or sweet
oranges
One fourth small Red onion; cut in half
Lengthwise and thinly cut or sliced up
10 Mint leaves; coarsely
chopped
Salt and pepper
Extravirgin olive oil;
orange flavored

Place the beets, unpeeled, in a foillined baking dish. Cover with more
foil and seal the edges of the top and bottom layers of foil to completely
enclose the beets. Place them in a 400 degree oven and bake for
approximately 20 minutes or until the beets are tender when pierced with a
sharp paring knife.

While the beets are baking peel the oranges. First cut a thin slice from
the top and bottom of the orange so that it can sit firmly on the
countertop. Using a sharp paring knife cut the peel and pith off with
sawing downward strokes so that the orange is completely peeled. Cut the
individual sections out from the membranes. Place in a mixing bowl together
with the onion and mint.

When the beets are tender hold them under running water and slip the skins
off. Trim the stem end, then cut them in half and then into slices. Add the
beet slices to the bowl with the oranges. Season with salt and pepper to
taste than drizzle the orange olive oil over to taste. Toss to mix. Can be
served immediately or allowed to marinate up to 2 days.
NOTES : Insalata di Barbabietole