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Shredded Beet and Orange Salad
(from Vegetable Love by Barbara Kafka)
1 bunch beets, trimmed and srubbed
2 navel oranges, plus additional orange juice
3 Tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. Dijon mustard
½ tsp. ground cumin
¼ tsp .ground black pepper
3 Tbsp. 1 inch lengths fresh chives
Cook beets (steamed or boiled); remove skins
Make dressing: Over a bowl, cut peel and white pith from oranges; remove segments; drain the collected juice and add extra juice to get up to ¼ cup of juice.
Add olive oil, salt, mustard, cumin, and pepper to
juice and whisk thoroughly. Set aside.
Coarsely grate beets into serving bowl. Toss with dressing. Add orange segments and serve!
Kris Larson, April 2008
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