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Beetroot and orange vinaigrettetopcook.tomathouse.comPreparation:Cook 3 red and 3 yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and slice into wedges. In a large bowl, combine 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar, and 3/4 teaspoon coarse salt. Add the beets, 4 blood oranges, segmented and peeled, and 1/3 cup finely chopped parsley; toss to combine.Ingredients: |