1 Tbsp. fresh lemon juice
2 Tsp. balsamic vinegar
1/2 Tsp. salt
1/4 Tsp. ground black pepper
1 Tbsp. olive oil (extra-virgin)
4 medium sized beets with stems (trimmed to 1 inch)
1 naval orange (large)
8 Boston lettuce leaves (large)
1-2 Tbsp. red onions (diced)
1/4 Cup orange juice
1. Place a deep sauce pan to fit snugly onto a steamer. Add at least 2 inches high of water, making certain that it does not reach the bottom of the streamer. Place beets into steamer (Note: Do not let them stick together). Cover tightly and cook at high heat.
2. As soon as the water boils, reduce the heat and allow it to simmer for 45 minutes or until the beets slightly resists the knife as it is sliced at the center. Transfer the cooked beets to a serving plate. Let it cool enough to the touch.
3. Lay a sheet of plastic wrap over work surface. Put on plastic gloves or sandwich bags to avoid finger stains. Slice off the root tips and tops of the beets. Pull and slide off the skin of the beets with your fingers. Slice each beet crosswise into 6 equal slices.
4. Grate and set aside 2 teaspoons of orange zest. Slice the top and bottom of the orange. Set the orange on its side then slice off the rest of the skin by simply following the curve of the orange. Slice into 8 slices crosswise.
In a small bowl, combine orange juice, lemon juice, vinegar, salt and pepper then whisk until salt is dissolved thoroughly. Add in oil and zest then whisk.… …
On a salad plate, lay lettuce on the plate to form the base, line up 6 beet slices and 2 orange slices on the lettuce. Add onions. Top it with a spoon full of dressing on salad. Serve.
Nutrition per serving:
calories 90, total fat 4, sat fat 1, protein 2, fiber 3, sodium (mg) 360, carbs 14