Recipe - Chiogga Beet And Blood 0range Salad (Wash)

6 lg Beets; red chiogga
6 lg Beets; gold chiogga
6 Blood oranges
One fourth Red onion; julliened

VINAIGRETTE
1 Lime; juice of
1 Orange; juice of
1 Lemon; juice of
One fourth cup Rice wine vinegar
1/8 cup Soy sauce
One fourth cup Sesame oil
One fourth cup Canola oil
1 teaspoon Ginger; chopped
1 teaspoon Garlic; chopped
1 teaspoon Cilantro; chopped

GARNISHES: Bibb lettuce leaves, carrot curls, pomegranate seeds, chopped
chives

Blanch Chiogga beets until tender and chill in ice bath.

With a paring knife, peel and wedge blood oranges, removing all membrane.
Mix ingredients for vinaigrette and let infuse for at least 2 hours. In a
small mixing bowl, toss beets, blood orange wedges and red onions with
vinaigrette. Place Bibb lettuce leaves on center of plate and top with
salad. Top salad with carrot curls. Sprinkle perimeter of salad with
pomegranate seeds, chopped chives and drizzle with blood orange juice.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.