Recipe - Beet And Orange Salad (Parsons)

6 Beets; with tops
3 Navel oranges
4 teaspoon Prepared horseradish
One fourth teaspoon Minced garlic
2 tablespoon Red wine vinegar
6 tablespoon Olive oil
Salt and pepper
1 tablespoon Lemon juice
2 tablespoon Chopped toasted pecans

Trim beet tops to within 1 inch of beets and reserve tops. Leave roots
intact. Wrap beets in foil and bake at 350 degrees, turning once, until
small knife can be easily inserted, about 1 hour. Set aside until cool
enough to handle. Peel oranges, removing all white pith. Working over bowl
to catch any juice, carefully separate each orange section from main
membrane by cutting down both sides of section between flesh and membrane
and gently scooping flesh away from membrane. Place each cleaned section in
bowl with juice. When finished, squeeze juice from main membrane into bowl
and discard membrane. Reserve juice.

Blanch reserved beet greens in large pot of boiling water just until color
brightens and stems become tender, about 1 minute. Remove immediately to
bowl of cold water to stop cooking. Drain well and dry on kitchen towel.
When beets are cool enough to handle, slide peels off with your fingers.
Remove remaining part of tops and trim roots, reserving scraps. Slice beets
into rounds 1/4inch thick.

Make salad dressing by whisking together horseradish, garlic, vinegar and
reserved orange juice in bowl. When smooth, slowly add olive oil, beginning
with just a thread. When all oil is added, season to taste with salt and
plenty of black pepper. If necessary, add a little horseradish, lemon juice
or more oil to correct acidity. (Test by dipping orange section and piece
of beet root into dressing. Flavor should be bright but wellbalanced.)

Add cut or sliced up beets to dressing, toss well and arrange in low mound in center
of platter, leaving behind any extra dressing. Add orange slices to
dressing, toss well and arrange over top of beets. Add greens, toss well
and arrange around outside of beets. Sprinkle with toasted pecans.

(6 servings. Each serving: 192 calories; 110 mg sodium; 0 cholesterol; 14
grams fat; 17 grams carbohydrates; 2 grams protein; 0.96 gram fiber. )

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Recipe by: IN THE KITCHEN, RUSS PARSONS, LA Times, 1Apr98

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998