Beet and Orange Salad

Beets are available year round. They are easily grown from seed here in the Pacific Northwest. Beets are a root vegetable that stores well and keeps well. This recipe calls for one large roasted red beet. I roasted a few beets a day ahead.

Ingredients

Roasted red beet, one large

Valencia oranges, two small

White balsamic vinegar, one tablespoon

Salt, to taste

Preparation

Peel, slice and cube one cooled, roasted red beet. Cut into half-inch cubes. Splash on the white balsamic vinegar. Mix lightly. Peel and cut the oranges into similar sizes. Mix. Serve. Salt very lightly, after serving.